Continuous enzymatic interesterification of lard and soybean oil blend: Effects of different flow rates on physical properties and acyl migration

Journal of Molecular Catalysis B: Enzymatic

Volumn 76, Issue , 2012, Pages 23-28

  Silva, Roberta Claro Da ^a   Soares, Fabiana Andreia Schaffer De Martini ^a   Hazzan, Marcia ^a   Capacla, Isabele Renata ^a   Gonalves, Maria Inês Almeida ^a   Gioielli, Luiz Antonio ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Differential scanning calorimetry; Human milk fat; Regioespecific distribution; Structured lipids

Indexed keywords

ACID DISTRIBUTION; ACYL MIGRATION; DSC CURVES; FLOW VARIATIONS; HUMAN MILK; INTERESTERIFICATION; LIPID MODIFICATIONS; MELTING AND CRYSTALLIZATION; PROCESS PRODUCTIVITY; REGIOESPECIFIC DISTRIBUTION; REGIOSPECIFIC; SOYBEAN OIL; STRUCTURED LIPIDS; TRIACYLGLYCEROLS;

BLENDING; CHEMICAL MODIFICATION; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; FLOW RATE; GLYCEROL; MELTING; OILS AND FATS;

REACTION RATES;

FATTY ACID; LARD; SOYBEAN OIL;

ACYLATION; ARTICLE; BIOREACTOR; CHEMICAL REACTION; CONTINUOUS ENZYMATIC INTERESTERIFICATION; CONTROLLED STUDY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FLOW RATE; INTERESTERIFICATION; NONHUMAN; PHYSICAL CHEMISTRY; PROCESS OPTIMIZATION; PRODUCTIVITY;

GLYCINE MAX;

EID: 84855420904     PISSN: 13811177     EISSN: 18733158     Source Type: Journal    
DOI: 10.1016/j.molcatb.2011.11.021     Document Type: Article

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