Results 11 to 20 of about 4,124 (219)

Enzymatic Interesterification: An Innovative Strategy for Lower-Calorie Lipid Production From Refined Peanut Oil. [PDF]

J Food Sci
ABSTRACT This study aimed to evaluate the fatty acid (FA) composition of Brazilian refined peanut oil (RPO) and the effect of enzymatic interesterification on its regiodistribution, aiming the production of lipids with lower digestibility and, consequently, lower caloric value, in line with current consumption trends focused on health.
Batista D, Macedo GA, Luccas V, Macedo JA.   +3 more
europepmc   +2 more sources

Effect of interesterification on glyceride structure

Grasas y Aceites, 1998
Interesterification process on soybean oil - oleic acid (2:1 w/w) was carried out under different concentration of nickel catalyst (0.4 and 0.6%), at temperature 90°C and stirring for 4 hours.
Y. El-Shattory, Saadia M. Aly
doaj   +4 more sources

Safety evaluation of a second extension of use of the food enzyme triacylglycerol lipase from the non-genetically modified <i>Rhizopus arrhizus</i> strain AE-TL(B). [PDF]

EFSA J
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the non‐genetically modified Rhizopus arrhizus strain AE‐TL(B) by Amano Enzymes Inc. Two safety evaluations of this food enzyme were made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Cavanna D, Liu Y.   +14 more
europepmc   +2 more sources

Human Milk Fat Substitutes from Lard and Hemp Seed Oil Mixtures

Applied Sciences, 2021
This paper discusses our attempt to generate substitutes for human breast milk fat through the interesterification of mixtures composed of lard and hemp (Cannabis sativa) seed oil.
Joanna Bryś, Agata Górska, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła, Andrzej Bryś, Rita Brzezińska, Karolina Dolatowska-Żebrowska, Jolanta Małajowicz, Małgorzata Ziarno, Marko Obranović, Dubravka Škevin   +10 more
doaj   +1 more source

Enzymatic interesterification to produce zero-trans and dialkylketones-free fats from rapeseed oil

Oilseeds and fats, crops and lipids, 2022
This study aims to evaluate the potential of applying enzymatic interesterification (EIE) to produce new healthy zero-trans high vitaminic content margarine fats, based on rapeseed oil (RO) only, with a specific focus on process-induced contaminants: the
Danthine Sabine, Closset Sébastien, Maes Jeroen, Mascrez Steven, Blecker Christophe, Purcaro Giorgia, Gibon Véronique   +6 more
doaj   +1 more source

From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations. [PDF]

Compr Rev Food Sci Food Saf
Abstract Oil structuring is a strategy used to change the physical state of liquid oils to mimic the behavior of solid fats. In the past years, following the legislative bans on using partially hydrogenated fats and recommendations on limiting saturated fatty acid intake, oil structuring has become a fast‐developing research area.
Savchina E, Grosso AL, Massoner P, Morozova K, Scampicchio MM, Ferrentino G.   +5 more
europepmc   +2 more sources

The Role of Food Structure on Fatty Acid Bioaccessibility: A Decade of TIM‐1 Simulated Digestion Studies in Review [PDF]

Mol Nutr Food Res
Lipid and food structure determine when and how macro‐ and micronutrients become bioaccessible. This review compares lipid bioaccessibility from engineered emulsions, breast milk, infant formula, and meat and meat mimics, which couples the effect of cooking temperature on lipid bioaccessibility in meat and eggs. ABSTRACT Food structure has emerged as a
Rogers M, Wright A.
europepmc   +2 more sources

Granular crystals in palm oil based shortening/margarine : a review [PDF]

, 2020
Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported regarding their long-term storage: the appearance of granular crystals or grains that are ...
Dewettinck, Koen, Nguyen, Viet, Rimaux, Tom, Truong, Vinh, Van Bockstaele, Filip   +4 more
core   +1 more source

Synthesis of Biodiesel by Interesterification of Triglycerides with Methyl Formate

Applied Sciences, 2022
In the conventional synthesis of biodiesel, not only fatty acid esters (biodiesel) are formed, but also the by-product is the glycerol phase, which amounts to about 10 wt.%. Recently, the studies on the interesterification of oil using carboxylate esters
Egle Sendzikiene, Violeta Makareviciene
doaj   +1 more source

Olive oil [PDF]

, 2007
Analyses of phytosterol classes of olive and hazelnut oils collected from different countries by TLC, GC and GC-MS revealed considerable quantitative differences.
Azadmard-Damirchi, Sodeif
core   +1 more source