Enzyme-catalysed modification of oils and fats
Open Access
- 12 September 1985
- journal article
- Published by The Royal Society in Philosophical Transactions of the Royal Society of London. B, Biological Sciences
- Vol. 310 (1144) , 227-233
- https://doi.org/10.1098/rstb.1985.0111
Abstract
Various processes are used industrially to modify the composition and hence the physical properties of edible oils and fats. One of these processes is interesterification, in which a chemical catalyst such as sodium methoxide is used to promote interchange of fatty acid groups between the component triglycerides of a mixture of fats.Keywords
This publication has 2 references indexed in Scilit:
- Characteristics of the lipase from the mold,Geotrichum candidum: A reviewLipids, 1974
- IntroductionPublished by Elsevier ,1974