DISTINCTION BETWEEN ENZYMATICALLY AND CHEMICALLY CATALYZED INTERESTERIFICATION

Authors
ROY SS BHATTACHARYYA DK
Citation
Ss. Roy et Dk. Bhattacharyya, DISTINCTION BETWEEN ENZYMATICALLY AND CHEMICALLY CATALYZED INTERESTERIFICATION, Journal of the American Oil Chemists' Society, 70(12), 1993, pp. 1293-1294
Citations number
15
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Journal of the American Oil Chemists' Society → ACNP
ISSN journal
0003021X
Volume
70
Issue
12
Year of publication
1993
Pages
1293 - 1294
Database
ISI
SICI code
0003-021X(1993)70:12<1293:DBEACC>2.0.ZU;2-S
Abstract
The 1,3-specific lipase-catalyzed interesterified fats were distinguis hed from chemically catalyzed products by the fatty acids in the 2-pos ition. The fatty acid contents in the 2-position of the 1,3-lipase-cat alyzed and the original triglycerides were similar but different from that of chemically interesterified fat. Also, the saturated-to-unsatur ated fatty acid ratio in the 2-monoglycerides was lower for the 1,3-sp ecific lipase catalyzed interesterified fats than for the correspondin g chemical products.