Enzymatic Palm Oil Transesterification as an Option for the Production of Trans Fat Free Foods
Transesterification of edible oils and fats is an option for producing commercial fats free of trans fatty acids, which may result in improved physical and nutritional properties of raw materials or interme- diate products of oil palm processing. Transesterification consists of the redistribution of fatty acids within triacylglycerides that takes place inside the molecule itself or in different molecules. The process is carried out by lipolytic enzymes which act as biologic catalysts that hydrolise the triacylglycerol ester bond in the water/oil interface, releasing fatty acids, glycerol, monoacylglycerol and diacylglycerol. They also act as catalysts of water-insoluble esters through interesterification, alcoholysis and acidolysis reactions. Lipolytic enzymes are a “clean technolog” which may be an alternative to partial hydrogenation, the process used to transform oils into solid or semi-solid fats through hydrogen addition, the result of which are oils or fats with high concentration of trans fatty acids that may be harmful to human health mainly because of the their potential to elevate LDL and triglyceride levels. Finally, the palm oil sector is working on the development of lipolytic enzymes, which appear to be highly promising as a technology for enhancing oils and fats in a sector that is increasingly demanding in terms of quality and nutritional benefits.
| Main Authors: | , |
|---|---|
| Format: | Digital revista |
| Language: | spa |
| Published: |
Fedepalma
2019
|
| Online Access: | https://publicaciones.fedepalma.org/index.php/palmas/article/view/13112 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|