Food biotechnology application in the palm oil industry.
Abstract
Various applications of biotechnology for utilization of palm oil in the food industry are reviewed under the following headings: Hydrolysis of triglycerides for the production of free fatty acids, emulsifier and improving cheese flavour; Esterification of fatty acids with alcohols to produce high value esters; Transesterification process (for zero-trans solid fats, for cocoa butter equivalent, to improve oil fluidity, and to incorporate high value nutritional fatty acids into palm oil or palm oil fractions); and Acidolysis process for production of medium-chain triglycerides. 25ref. Various applications of biotechnology for utilization of palm oil in the food industry are reviewed under the following headings: Hydrolysis of triglycerides for the production of free fatty acids, emulsifier and improving cheese flavour; Esterification of fatty acids with alcohols to produce high value esters; Transesterification process (for zero-trans solid fats, for cocoa butter equivalent, to improve oil fluidity, and to incorporate high value nutritional fatty acids into palm oil or palm oil fractions); and Acidolysis process for production of medium-chain triglycerides.
Various applications of biotechnology for utilization of palm oil in the food industry are reviewed under the following headings: Hydrolysis of triglycerides for the production of free fatty acids, emulsifier and improving cheese flavour; Esterification of fatty acids with alcohols to produce high value esters; Transesterification process (for zero-trans solid fats, for cocoa butter equivalent, to improve oil fluidity, and to incorporate high value nutritional fatty acids into palm oil or palm oil fractions); and Acidolysis process for production of medium-chain triglycerides.
Palabras clave:
cheeses
Coco.
emulsifiers
esterification
esters
fatty acids
flavour compounds
flavour
foods
Malaysia
oils
palm oils
triacylglycerols
Cheese
Esterification
Esters
Fatty acids
Food
cheeses
Coco.
emulsifiers
esterification
esters
fatty acids
flavour compounds
flavour
foods
Malaysia
oils
palm oils
triacylglycerols
Cheese
Esterification
Esters
Fatty acids
Food