Results 171 to 180 of about 4,015 (200)
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Journal of the American Oil Chemists' Society, 2011
AbstractInteresterification is an important modification technique for fats and oils resulting in the redistribution of the fatty acids among the glycerol backbone and thus changing the physico‐chemical properties of the modified fat. In this study palm oil, palm olein and soft palm mid fraction (PMF) were subjected to both enzymatic (batchwise) and ...
De Clercq, N. +4 more
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AbstractInteresterification is an important modification technique for fats and oils resulting in the redistribution of the fatty acids among the glycerol backbone and thus changing the physico‐chemical properties of the modified fat. In this study palm oil, palm olein and soft palm mid fraction (PMF) were subjected to both enzymatic (batchwise) and ...
De Clercq, N. +4 more
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Enzymatic Interesterification of Canola Oil
Canadian Institute of Food Science and Technology Journal, 1988Abstract Commercially available porcine pancreatic lipase was used to interesterify Canola oil and mixtures of Canola oil and lauric acid, Canola oil and trilaurin or Canola oil and fully hydrogenated high erucic acid rapeseed oil (HEAR stearin). The interesterification activity was evident only when the enzyme was adsorbed on diato-maceous earth and
K.C. Thomas +3 more
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Enzymatic interesterification of oils
Lipid Technology, 2011AbstractDue to health concerns, the food industry now aims to replace partially hydrogenated oils by other products having similar techno‐functional properties. There is a growing interest to produce trans‐free fats through interesterification technology. Enzymatic interesterification (EIE) has received considerable attention in recent years to replace
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Fette, Seifen, Anstrichmittel, 1968
AbstractRandom and directed interesterification characteristics of Mahua (Madhuca latifolia) oil in solution in n‐hexane (60% w/w) were investigated. The results obtained were comparable with the corresponding conventional non‐solvent reactions with respect to the physical and chemical properties induced by the interesterification reactions, although ...
M. M. Chakrabarty, D. Bhattacharyya
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AbstractRandom and directed interesterification characteristics of Mahua (Madhuca latifolia) oil in solution in n‐hexane (60% w/w) were investigated. The results obtained were comparable with the corresponding conventional non‐solvent reactions with respect to the physical and chemical properties induced by the interesterification reactions, although ...
M. M. Chakrabarty, D. Bhattacharyya
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Interesterification. I. Change of glyceride composition during the course of interesterification
Journal of the American Oil Chemists' Society, 1968AbstractChanges in composition produced in monounsaturated triglycerides during the course of interesterification, before full randomization is achieved, have been followed by using thin‐layer chromatography. Results indicate that intraesterification, in which interchanges take place between positions on the same molecule, occurs at a faster rate than,
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Interesterification of edible oils
Journal of the American Oil Chemists' Society, 1976AbstractTypes of interesterification discussed are (a) interchange between a fat and free fatty acids, in which the most important reaction is the introduction of acids of low mol wt into a fat with higher fatty acids; (b) interchange between a fat and an alcohol, e.g., with glycerol, in order to produce emulsifiers like monoglycerides; (c ...
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Preparation of sucrose esters by interesterification
Journal of the American Oil Chemists' Society, 1970AbstractReactions between sucrose and esters of long chain fatty acids customarily have been conducted in a mutual solvent, such as dimethylformamide. The solvent‐free interesterification of molten sucrose and fatty acid esters at temperatures between 170–187 C has now been performed with the aid of lithium, sodium and potassium soaps as catalysts and ...
R. O. Feuge +3 more
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Interesterification of tallow and sunflower oil
Journal of the American Oil Chemists' Society, 2001AbstractThe objective of this study was to manufacture a shortening using chemical interesterification (IT) of tallow‐sunflower oil blends to replace fish oil in the present formulation, which is now in short supply in Chile. The significant variables of the IT process were obtained by 24−1 fractional factorial design.
Rodríguez Melis, Alicia +4 more
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Food Chemistry
The relationship between batch and continuous enzymatic interesterification was studied through enzymatic interesterification of beef tallow. The interesterification degree (ID) during the batch reaction was monitored based on triacylglycerol composition, sn-2 fatty acid composition, solid fat content, and melting profile and was described by an ...
Dubing, Yang +5 more
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The relationship between batch and continuous enzymatic interesterification was studied through enzymatic interesterification of beef tallow. The interesterification degree (ID) during the batch reaction was monitored based on triacylglycerol composition, sn-2 fatty acid composition, solid fat content, and melting profile and was described by an ...
Dubing, Yang +5 more
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Fette, Seifen, Anstrichmittel, 1966
AbstractA modification of the Eckey's directed interesterification process of individual fats and their mixtures has been studied. The fat after directed interesterification with NaOMe catalyst (0.4% w/w) was first chilled at 15° C for variable lengths of time (30 mts. — 180 mts.) and then subjected to further reaction at ca. 23° C from 12 hrs.
M. M. Chakroabarty, S. Das, K. Talapatra
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AbstractA modification of the Eckey's directed interesterification process of individual fats and their mixtures has been studied. The fat after directed interesterification with NaOMe catalyst (0.4% w/w) was first chilled at 15° C for variable lengths of time (30 mts. — 180 mts.) and then subjected to further reaction at ca. 23° C from 12 hrs.
M. M. Chakroabarty, S. Das, K. Talapatra
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