Food biotechnology application in the palm oil industry.
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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.
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.
Palabras clave
cheeses, Coco., emulsifiers, esterification, esters, fatty acids, flavour compounds, flavour, foods, Malaysia, oils, palm oils, triacylglycerols, Cheese, Esterification, Esters, Fatty acids, Food