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

Publication year: 2011 Source: Journal of Molecular Catalysis B: Enzymatic, Available online 8 December 2011 Roberta Claro da Silva, Fabiana Andreia Schaffer De Martini Soares, Marcia Hazzan, Isabele Renata Capacla, Maria Inês Almeida Gonçalves, … Continuous enzymatic interesterification is an alternative to chemical interesterification for lipid modification technology which is economically viable for large scale use.

Publication year: 2011 Source: Journal of Molecular Catalysis B: Enzymatic, Available online 8 December 2011 Roberta Claro da Silva, Fabiana Andreia Schaffer De Martini Soares, Marcia Hazzan, Isabele Renata Capacla, Maria Inês Almeida Gonçalves, … Continuous enzymatic interesterification is an alternative to chemical interesterification for lipid modification technology which is economically viable for large scale use.

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