Enzymatic interesterification of lipids and their applications in food.

      Аннотация: Interestrification is one of the processes that have been done to modify triglyceride mixtures properties. In this reaction, the fatty acid chains are redistributed over the triglyceride molecules. Thus, the melting characteristics of the product have changed compared to the starting mixtures. Industrially, sodium methylate is applied for random interestrification. The use of sodium methylate on industrial scale has disadvantages. It is a strong basic chemical that needs careful handling. It also reacts vigorously with water. Therefore, the raw oils need to be dried before use. Finally, the sodium ions have to be removed from the product by post treatments step add cost to the overall process.Furthermore, the chemical process forms trans-lipid products casing coronary heart disease. A new immobilized lipase enzyme has been developed for bulk interestrification process to produce margarines, spreads and frying oils. This enzyme deliver benefits equivalent to the current leading chemical treatment while eliminating its problems hence the goal of our studies will extend to the use of different lipases for preparation on laboratory scale cocoa butter and human milk fat substitutes.

Ключевые слова: Enzyme, nutrition, fat, lipid, Interestrification