Lipase-catalysed interesterification between canola oil and fully hydrogenated canola oil in contact with supercritical carbon dioxide

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2220-2228

  Jenab, Ehsan ^a   Temelli, Feral ^a   Curtis, Jonathan M ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Canola oil; Fully hydrogenated canola oil; Interesterification; Lipozyme TL IM; Melting behaviour; Solid fat content; Supercritical carbon dioxide

Indexed keywords

BATCH REACTORS; CARBON DIOXIDE; ENZYMES; HYDROGENATION; SUBSTRATES;

CANOLA OIL; INTERESTERIFICATION; LIPOZYME TL IM; SOLID FAT CONTENT; SUPERCRITICAL CARBON DIOXIDES;

SUPERCRITICAL FLUID EXTRACTION;

CANOLA OIL; CARBON DIOXIDE; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE;

ARTICLE; BATCH REACTOR; CHEMICAL COMPOSITION; FAT CONTENT; INTERESTERIFICATION; MELTING POINT; PHYSICAL CHEMISTRY; REACTION TIME;

BRASSICA NAPUS VAR. NAPUS;

EID: 84879198276     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.079     Document Type: Article

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