interesterification , IE (abbreviation)

In a small pilot study, they observed an 11% lower blood total cholesterol level after interesterification.

A fixed bed system is the most common commercial process used for enzymatic interesterification.

From the two original fats, six different structures are produced during enzymatic Interesterification.

The industry is turning to other thickening methods – fractionisation and interesterification.

Fats and oils created by enzymatic interesterification provide several benefits to food manufacturers.

Christophe et al. have studied the effect of interesterification of butter oil.

Marketplace shifts in the late 2000s accelerated the commercial application of enzymatic interesterification.

Enzyme-assisted Interesterification - emerging technology, with great potential.

Chemical Interesterification - mature but improving technology.

Key words: continuous culture, screening, interesterification, lipases, butter fat.

Interesterification of vegetable oils will enhance the amount of saturated fatty acids at the 2-position.

Meijer and Weststrate examined the effects of interesterification, using a 'real' hardstock as applied in foods.

This study found no effects of interesterification on fasting levels of blood lipids, glucose and insulin.

Jojoba esters are the hydrogenation or interesterification product of Jojoba oil.

In chemical interesterification, a catalyst (most often sodium methoxide), is added to a dry oil and the triglyceride exchange begins.

She further referred to elaidinization, interesterification, epoxidation and polymerization as other examples of major chemical transformations.

As with the history of hydrogenation and trans fats, no research has been conducted into the impact on human health of enzymatic interesterification.

Of the two interesterification methods, enzymatic interesterification is preferred for several reasons.

The enzyme bed allows for the enzymatic interesterification of the oil blend as the blend passes through the bed.

Interesterification is a process used by oil processors to rearrange or redistribute fatty acids within and among fat (triacylglycerol) molecules.

Key words: lipase, interesterification, acylation, alcoholysis, resolution, b-amino esters.

• Economics of interesterification improved greatly with immobilization and reuse of the Lipolase enzyme.

The rearrangement of the fatty acids that occurs with enzymatic interesterification provides structure and functionality to triglycerides at room temperature.

Nutraceutical Lipids Structured lipids produced by interesterification are used in fat emulsions for total parenteral nutrition and enteral administration.

Salatrims are prepared by interesterification of short-chain triglycerides like triacetin or butyrin with hydrogenated vegetable oils.