Results 81 to 90 of about 2,332 (209)

Slip melting point estimation of fat blends before and after interesterification based on their fatty acid compositions

, 2003
In this study the relationship between slip melting point (SMP) and fatty acid composition of blends before and after interesterification were investigated Forty-four blends were prepared using sunflower, canola and cottonseed oils as well as palm ...
Karabulut, I, Turan, S, Boyaci, IH
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Fatty Acids Profile, Oxidative and Hydrolysis Stability of Virgin Coconut Oil and Palm Stearin Based Human Milk Fat Analog

CORD, 2014
The objectives of the research are to evaluate fatty acids profile, oxidative and hydrolysis stability of human milk fat (HMF) analog by using virgin coconut oil (VCO) and palm stearin as raw materials.
Steivie Karouw
doaj   +1 more source

Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor

, 2000
Lipozyme IM-catalyzed interesterification of the oil blend between palm stearin and coconut oil (75/25 w/w) was studied for the production of margarine fats in a 1 kg scale batch stirred tank reactor.
Mu, Huiling, Nilsson, J., Zhang, Hong, Xu, Xuebing, Høy, Carl Erik, Adler-Nissen, Jens, Høy, Carl-Erik, Nilsson, Jörgen   +7 more
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Lipase-catalyzed interesterification of tryglycerides in a solvent-free process II. Engineering parameters for the application of a continuous process

, 2022
S.197-203 : Abb.,Tab.,Lit.Fixed bed reactors are promising reactor systems for the continuous interesterification of fats and oils with immobilized lipases in a solvent-free process.
Luck, T., Bauer, W.
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Future directions of improvement of interesterification oils and fats

, 2015
В данной статье обобщены данные научно-технической литературы относительно технологии переэтерификации масел и жиров, приведена общая характеристика основных катализаторов химической переэтерификации, используемых в масложировой промышленности.
Демидов, Ігор Миколайович, Ситнік, Н. С., Гусак, В. А.   +2 more
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Nutritional enrichment of vegetable oils with long-chain n-3 fatty acids through enzymatic interesterification with a new vegetable lipase

Grasas y Aceites, 2015
The aim of the present work was to produce vegetable oils enriched with long-chain n-3 fatty acids of nutraceutical interest, through an enzyme-catalyzed interesterification with a new lipase, from physic nut (Jatropha curcas L.).
J. S. Sousa, A. G. Torres, D. M.G. Freire   +2 more
doaj   +1 more source

New palm oil products by enzymatic interesterification and dry fractionation.

, 2010
Palm olein is one of the major palm oil products that domestically and industrially used as cooking or frying oil. Palm olein tends to crystallize at low temperature that limits its usage in temperate countries.
Mei Huey, Saw
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Modificação bioquímica da gordura do leite Biochemical modification of milkfat

Química Nova, 2010
Recent advances for improving physicochemical and nutritional properties of lipids are reviewed, with emphasis on products attaining by biochemical processing of natural fats and oils.
Gisele Fátima Morais Nunes, Ariela Veloso de Paula, Heizir Ferreira de Castro, Júlio César dos Santos   +3 more
doaj   +1 more source

Properties of vegetable oils modified by hydrogenation, interesterification and fractionation

Grasas y Aceites, 1992
The advent of techniques of chemical processing (hydrogenation and interesterification) and physical processing (fractionation) provides the manufacturer the capacity of modifying one or many physicochemical properties of an oil or fat.
M. A. Grompone
doaj   +1 more source

Enzymatic interesterification of high oleic oil with lauric fat blends for shortening

, 2012
Shortening base stock was prepared by blending High Oleic Sunflower Oil/HOSO, Palm Kernel Oil and a hard fat (hard Palm Stearin or Fully Hydrogenated Rapeseed Oil).
Dewettinck, Koen, Xanthina, Magda, Nusantoro, Bangun, Kadivar, Sheida   +3 more
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