Current trends in applications of enzymatic interesterification of fats and oils: A review

Development of modified lipids with improved nutritional and functional properties has gained mounting interest among scientists and technologists over the recent past. Properties and applications of lipids not only depend on the composition but also on the structure of triacylglycerols (TAGs). Ther...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Sivakanthan, Subajiny [verfasserIn] Madhujith, Terrence [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Enzymatic interesterification Chemical interesterification Lipase Triacylglycerols

Übergeordnetes Werk:	Enthalten in: LWT - food science and technology - Amsterdam [u.a.] : Elsevier, 1993, 132
Übergeordnetes Werk:	volume:132

DOI / URN:	10.1016/j.lwt.2020.109880

Katalog-ID:	ELV004681495

Internformat


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520			\|a Development of modified lipids with improved nutritional and functional properties has gained mounting interest among scientists and technologists over the recent past. Properties and applications of lipids not only depend on the composition but also on the structure of triacylglycerols (TAGs). Therefore, modifications in TAGs of lipids is a way to synthesize tailored lipids to widen their applications. Adverse health effects associated with trans fats originated primarily from partial hydrogenation have led to the use of alternative technologies and interesterification has emerged as the main alternative technology. Interesterification catalyzed either by chemicals or enzymes is a process of rearrangement of fatty acids in the glycerol backbone resulting in structured lipids with modified physico-chemical and nutritional properties. Despite the high cost, enzymatic interesterification offers more advantages such as milder processing conditions, less by-products and easier product recovery compared to chemical interesterification. Currently, enzymatic interesterification is used commercially to produce a variety of modified lipids such as zero-trans margarines and shortenings, cocoa butter substitutes and cocoa butter equivalents, human milk fat substitutes, low calorie structured lipids and edible films and coatings. This review presents recent developments and current trends of enzymatic interesterification, its novel applications and limitations.
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936	b	k	\|a 48.00 \|j Land- und Forstwirtschaft: Allgemeines
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
951			\|a AR
952			\|d 132

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matchkey_str	sivakanthansubajinymadhujithterrence:2020----:urntediapiainoezmtcneetrfcto
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publishDate	2020
allfields	10.1016/j.lwt.2020.109880 doi (DE-627)ELV004681495 (ELSEVIER)S0023-6438(20)30869-0 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Sivakanthan, Subajiny verfasserin aut Current trends in applications of enzymatic interesterification of fats and oils: A review 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Development of modified lipids with improved nutritional and functional properties has gained mounting interest among scientists and technologists over the recent past. Properties and applications of lipids not only depend on the composition but also on the structure of triacylglycerols (TAGs). Therefore, modifications in TAGs of lipids is a way to synthesize tailored lipids to widen their applications. Adverse health effects associated with trans fats originated primarily from partial hydrogenation have led to the use of alternative technologies and interesterification has emerged as the main alternative technology. Interesterification catalyzed either by chemicals or enzymes is a process of rearrangement of fatty acids in the glycerol backbone resulting in structured lipids with modified physico-chemical and nutritional properties. Despite the high cost, enzymatic interesterification offers more advantages such as milder processing conditions, less by-products and easier product recovery compared to chemical interesterification. Currently, enzymatic interesterification is used commercially to produce a variety of modified lipids such as zero-trans margarines and shortenings, cocoa butter substitutes and cocoa butter equivalents, human milk fat substitutes, low calorie structured lipids and edible films and coatings. This review presents recent developments and current trends of enzymatic interesterification, its novel applications and limitations. Enzymatic interesterification Chemical interesterification Lipase Triacylglycerols Madhujith, Terrence verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 132 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:132 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 132
spelling	10.1016/j.lwt.2020.109880 doi (DE-627)ELV004681495 (ELSEVIER)S0023-6438(20)30869-0 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Sivakanthan, Subajiny verfasserin aut Current trends in applications of enzymatic interesterification of fats and oils: A review 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Development of modified lipids with improved nutritional and functional properties has gained mounting interest among scientists and technologists over the recent past. Properties and applications of lipids not only depend on the composition but also on the structure of triacylglycerols (TAGs). Therefore, modifications in TAGs of lipids is a way to synthesize tailored lipids to widen their applications. Adverse health effects associated with trans fats originated primarily from partial hydrogenation have led to the use of alternative technologies and interesterification has emerged as the main alternative technology. Interesterification catalyzed either by chemicals or enzymes is a process of rearrangement of fatty acids in the glycerol backbone resulting in structured lipids with modified physico-chemical and nutritional properties. Despite the high cost, enzymatic interesterification offers more advantages such as milder processing conditions, less by-products and easier product recovery compared to chemical interesterification. Currently, enzymatic interesterification is used commercially to produce a variety of modified lipids such as zero-trans margarines and shortenings, cocoa butter substitutes and cocoa butter equivalents, human milk fat substitutes, low calorie structured lipids and edible films and coatings. This review presents recent developments and current trends of enzymatic interesterification, its novel applications and limitations. Enzymatic interesterification Chemical interesterification Lipase Triacylglycerols Madhujith, Terrence verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 132 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:132 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 132
allfields_unstemmed	10.1016/j.lwt.2020.109880 doi (DE-627)ELV004681495 (ELSEVIER)S0023-6438(20)30869-0 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Sivakanthan, Subajiny verfasserin aut Current trends in applications of enzymatic interesterification of fats and oils: A review 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Development of modified lipids with improved nutritional and functional properties has gained mounting interest among scientists and technologists over the recent past. Properties and applications of lipids not only depend on the composition but also on the structure of triacylglycerols (TAGs). Therefore, modifications in TAGs of lipids is a way to synthesize tailored lipids to widen their applications. Adverse health effects associated with trans fats originated primarily from partial hydrogenation have led to the use of alternative technologies and interesterification has emerged as the main alternative technology. Interesterification catalyzed either by chemicals or enzymes is a process of rearrangement of fatty acids in the glycerol backbone resulting in structured lipids with modified physico-chemical and nutritional properties. Despite the high cost, enzymatic interesterification offers more advantages such as milder processing conditions, less by-products and easier product recovery compared to chemical interesterification. Currently, enzymatic interesterification is used commercially to produce a variety of modified lipids such as zero-trans margarines and shortenings, cocoa butter substitutes and cocoa butter equivalents, human milk fat substitutes, low calorie structured lipids and edible films and coatings. This review presents recent developments and current trends of enzymatic interesterification, its novel applications and limitations. Enzymatic interesterification Chemical interesterification Lipase Triacylglycerols Madhujith, Terrence verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 132 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:132 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 132
allfieldsGer	10.1016/j.lwt.2020.109880 doi (DE-627)ELV004681495 (ELSEVIER)S0023-6438(20)30869-0 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Sivakanthan, Subajiny verfasserin aut Current trends in applications of enzymatic interesterification of fats and oils: A review 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Development of modified lipids with improved nutritional and functional properties has gained mounting interest among scientists and technologists over the recent past. Properties and applications of lipids not only depend on the composition but also on the structure of triacylglycerols (TAGs). Therefore, modifications in TAGs of lipids is a way to synthesize tailored lipids to widen their applications. Adverse health effects associated with trans fats originated primarily from partial hydrogenation have led to the use of alternative technologies and interesterification has emerged as the main alternative technology. Interesterification catalyzed either by chemicals or enzymes is a process of rearrangement of fatty acids in the glycerol backbone resulting in structured lipids with modified physico-chemical and nutritional properties. Despite the high cost, enzymatic interesterification offers more advantages such as milder processing conditions, less by-products and easier product recovery compared to chemical interesterification. Currently, enzymatic interesterification is used commercially to produce a variety of modified lipids such as zero-trans margarines and shortenings, cocoa butter substitutes and cocoa butter equivalents, human milk fat substitutes, low calorie structured lipids and edible films and coatings. This review presents recent developments and current trends of enzymatic interesterification, its novel applications and limitations. Enzymatic interesterification Chemical interesterification Lipase Triacylglycerols Madhujith, Terrence verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 132 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:132 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 132
allfieldsSound	10.1016/j.lwt.2020.109880 doi (DE-627)ELV004681495 (ELSEVIER)S0023-6438(20)30869-0 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Sivakanthan, Subajiny verfasserin aut Current trends in applications of enzymatic interesterification of fats and oils: A review 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Development of modified lipids with improved nutritional and functional properties has gained mounting interest among scientists and technologists over the recent past. Properties and applications of lipids not only depend on the composition but also on the structure of triacylglycerols (TAGs). Therefore, modifications in TAGs of lipids is a way to synthesize tailored lipids to widen their applications. Adverse health effects associated with trans fats originated primarily from partial hydrogenation have led to the use of alternative technologies and interesterification has emerged as the main alternative technology. Interesterification catalyzed either by chemicals or enzymes is a process of rearrangement of fatty acids in the glycerol backbone resulting in structured lipids with modified physico-chemical and nutritional properties. Despite the high cost, enzymatic interesterification offers more advantages such as milder processing conditions, less by-products and easier product recovery compared to chemical interesterification. Currently, enzymatic interesterification is used commercially to produce a variety of modified lipids such as zero-trans margarines and shortenings, cocoa butter substitutes and cocoa butter equivalents, human milk fat substitutes, low calorie structured lipids and edible films and coatings. This review presents recent developments and current trends of enzymatic interesterification, its novel applications and limitations. Enzymatic interesterification Chemical interesterification Lipase Triacylglycerols Madhujith, Terrence verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 132 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:132 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 132
language	English
source	Enthalten in LWT - food science and technology 132 volume:132
sourceStr	Enthalten in LWT - food science and technology 132 volume:132
format_phy_str_mv	Article
bklname	Land- und Forstwirtschaft: Allgemeines Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Enzymatic interesterification Chemical interesterification Lipase Triacylglycerols
dewey-raw	660
isfreeaccess_bool	false
container_title	LWT - food science and technology
authorswithroles_txt_mv	Sivakanthan, Subajiny @@aut@@ Madhujith, Terrence @@aut@@
publishDateDaySort_date	2020-01-01T00:00:00Z
hierarchy_top_id	266892248
dewey-sort	3660
id	ELV004681495
language_de	englisch
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author	Sivakanthan, Subajiny
spellingShingle	Sivakanthan, Subajiny ddc 660 bkl 48.00 bkl 58.34 misc Enzymatic interesterification misc Chemical interesterification misc Lipase misc Triacylglycerols Current trends in applications of enzymatic interesterification of fats and oils: A review
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topic_title	660 DE-600 48.00 bkl 58.34 bkl Current trends in applications of enzymatic interesterification of fats and oils: A review Enzymatic interesterification Chemical interesterification Lipase Triacylglycerols
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title	Current trends in applications of enzymatic interesterification of fats and oils: A review
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title_full	Current trends in applications of enzymatic interesterification of fats and oils: A review
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title_sort	current trends in applications of enzymatic interesterification of fats and oils: a review
title_auth	Current trends in applications of enzymatic interesterification of fats and oils: A review
abstract	Development of modified lipids with improved nutritional and functional properties has gained mounting interest among scientists and technologists over the recent past. Properties and applications of lipids not only depend on the composition but also on the structure of triacylglycerols (TAGs). Therefore, modifications in TAGs of lipids is a way to synthesize tailored lipids to widen their applications. Adverse health effects associated with trans fats originated primarily from partial hydrogenation have led to the use of alternative technologies and interesterification has emerged as the main alternative technology. Interesterification catalyzed either by chemicals or enzymes is a process of rearrangement of fatty acids in the glycerol backbone resulting in structured lipids with modified physico-chemical and nutritional properties. Despite the high cost, enzymatic interesterification offers more advantages such as milder processing conditions, less by-products and easier product recovery compared to chemical interesterification. Currently, enzymatic interesterification is used commercially to produce a variety of modified lipids such as zero-trans margarines and shortenings, cocoa butter substitutes and cocoa butter equivalents, human milk fat substitutes, low calorie structured lipids and edible films and coatings. This review presents recent developments and current trends of enzymatic interesterification, its novel applications and limitations.
abstractGer	Development of modified lipids with improved nutritional and functional properties has gained mounting interest among scientists and technologists over the recent past. Properties and applications of lipids not only depend on the composition but also on the structure of triacylglycerols (TAGs). Therefore, modifications in TAGs of lipids is a way to synthesize tailored lipids to widen their applications. Adverse health effects associated with trans fats originated primarily from partial hydrogenation have led to the use of alternative technologies and interesterification has emerged as the main alternative technology. Interesterification catalyzed either by chemicals or enzymes is a process of rearrangement of fatty acids in the glycerol backbone resulting in structured lipids with modified physico-chemical and nutritional properties. Despite the high cost, enzymatic interesterification offers more advantages such as milder processing conditions, less by-products and easier product recovery compared to chemical interesterification. Currently, enzymatic interesterification is used commercially to produce a variety of modified lipids such as zero-trans margarines and shortenings, cocoa butter substitutes and cocoa butter equivalents, human milk fat substitutes, low calorie structured lipids and edible films and coatings. This review presents recent developments and current trends of enzymatic interesterification, its novel applications and limitations.
abstract_unstemmed	Development of modified lipids with improved nutritional and functional properties has gained mounting interest among scientists and technologists over the recent past. Properties and applications of lipids not only depend on the composition but also on the structure of triacylglycerols (TAGs). Therefore, modifications in TAGs of lipids is a way to synthesize tailored lipids to widen their applications. Adverse health effects associated with trans fats originated primarily from partial hydrogenation have led to the use of alternative technologies and interesterification has emerged as the main alternative technology. Interesterification catalyzed either by chemicals or enzymes is a process of rearrangement of fatty acids in the glycerol backbone resulting in structured lipids with modified physico-chemical and nutritional properties. Despite the high cost, enzymatic interesterification offers more advantages such as milder processing conditions, less by-products and easier product recovery compared to chemical interesterification. Currently, enzymatic interesterification is used commercially to produce a variety of modified lipids such as zero-trans margarines and shortenings, cocoa butter substitutes and cocoa butter equivalents, human milk fat substitutes, low calorie structured lipids and edible films and coatings. This review presents recent developments and current trends of enzymatic interesterification, its novel applications and limitations.
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title_short	Current trends in applications of enzymatic interesterification of fats and oils: A review
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Current trends in applications of enzymatic interesterification of fats and oils: A review

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