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Enzymatic modification of triolein: Incorporation of caproic and butyric acids to produce reduced-calorie structured lipids

✍ Scribed by Lydia B. Fomuso; Casimir C. Akoh

Publisher: Springer-Verlag
Year: 1997
Tongue: English
Weight: 465 KB
Volume: 74
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-997-0134-9

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## Abstract The influence of the molar ratio caprylic acid/triolein, enzyme concentration and water content on the kinetics of the interesterification reaction of triolein (TO) and caprylic acid (CA) were studied. The enzyme used was the 1,3‐specific __Rhizomucor miehei__ lipase. Data modelling was