engzymatic Processing of Oils, Fats and other Lipids : A Brief Progress Update.
Author
MPOB International Palm Oil Congress - PIPOC
September 25 - 29, 2005 :
Sunway Pyramid Convention Centre, Petaling Jaya, Selangor, Malaysia :
40833.
Xuebing Xu
43189.
Food Biotechnology and enggineering, BioCentrum-DTU, Technical University of Denmark.
43190.
Como citar
Abstract
engzymatic lipid processing including lipid modification and synthesis has been dramatically developed in the last 20 years from a simple laboratory idea to an industrial reality. This development has produced countless scientific publications. The development has also generated a variety of potential products in every part of lipid processing and applications. Some commercial products are human milk fat substitutes, cocoa butter equivalents, confectionary anti-bloom agents, diacylglycerol cooking oil, polyunsaturated fatty acid concentrates, etc. Research interest in enzymatic lipid modification and other processing is accelerating. A number of review papers have been recently published from the group (1-3) as well as from other groups all over the world (4-5). This paper is not intended to give a thorough review for the whole areas covered. In this writing, the author will focus on the research progress in the last 1-2 years within the group, where these work has not been included in those even recent reviews. engzymatic lipid processing including lipid modification and synthesis has been dramatically developed in the last 20 years from a simple laboratory idea to an industrial reality. This development has produced countless scientific publications. The development has also generated a variety of potential products in every part of lipid processing and applications. Some commercial products are human milk fat substitutes, cocoa butter equivalents, confectionary anti-bloom agents, diacylglycerol cooking oil, polyunsaturated fatty acid concentrates, etc. Research interest in enzymatic lipid modification and other processing is accelerating. A number of review papers have been recently published from the group (1-3) as well as from other groups all over the world (4-5). This paper is not intended to give a thorough review for the whole areas covered. In this writing, the author will focus on the research progress in the last 1-2 years within the group, where these work has not been included in those even recent reviews.
engzymatic lipid processing including lipid modification and synthesis has been dramatically developed in the last 20 years from a simple laboratory idea to an industrial reality. This development has produced countless scientific publications. The development has also generated a variety of potential products in every part of lipid processing and applications. Some commercial products are human milk fat substitutes, cocoa butter equivalents, confectionary anti-bloom agents, diacylglycerol cooking oil, polyunsaturated fatty acid concentrates, etc. Research interest in enzymatic lipid modification and other processing is accelerating. A number of review papers have been recently published from the group (1-3) as well as from other groups all over the world (4-5). This paper is not intended to give a thorough review for the whole areas covered. In this writing, the author will focus on the research progress in the last 1-2 years within the group, where these work has not been included in those even recent reviews.
Palabras clave:
diglicéridos
Fosfolípidos.
Grasa
Margarina.
Monogliceridos
Triglicéridos.
diglicéridos
Fosfolípidos.
Grasa
Margarina.
Monogliceridos
Triglicéridos.