Enzymatic interesterification of extra virgin olive oil with a fully hydrogenated fat: Characterization of the reaction and its products

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 8, 2007, Pages 717-726

  Criado, Manuel ^a   Hernández Martín, Estela ^a   López Hernández, Arnoldo ^b   Otero, Cristina ^a  

^a INSTITUTO DE CATÁLISIS Y PETROLEOQUÍMICA   (Spain)

^b University of Wisconsin Madison   (United States)

Author keywords

Candida antarctica; Extra virgin olive oil; HPLC mass spectroscopy; Interesterification; Lipase; Margarines; Semisolid fat; Zero trans fats

Indexed keywords

BATCH REACTORS; BIOCATALYSTS; CATALYSIS; ENZYME ACTIVITY; HYDROGENATION; OPTIMIZATION;

CANDIDA ANTARCTICA; EXTRA VIRGIN OLIVE OIL; HPLC MASS SPECTROSCOPY; INTERESTERIFICATION; MARGARINES; SEMISOLID FAT; ZERO TRANS FATS;

VEGETABLE OILS;

CANDIDA ANTARCTICA;

EID: 34547697242     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1104-y     Document Type: Article

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