APPLICATION OF MODIFIED FATS BY ENZYMATIC INTERESTERIFICATION IN EMULSIONS

被引：0

作者：

Kowalska, M. ^{[1
]}

Zbikowska, A. ^{[1
]}

Szerling, K. ^{[1
]}

机构：

[1] Warsaw Univ Life Sci SGGW, Fac Food Sci, PL-02766 Warsaw, Poland

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2011年 / 23卷 / 02期

关键词：

beef tallow; emulsions; immobilized lipase; interesterification; sunflower oil; SIZE DISTRIBUTION; DROPLET SIZE; OIL; TALLOW;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Beef tallow was interesterified with sunflower oil using immobilized lipase from Rhizomucor miehei. The fats obtained were used as a fat base of the emulsions. Selected physicochemical properties of fats obtained (the content of free fatty acids, the polar fraction content and oxidative stability) were determined in the initial and modified fats. The emulsions with the interesterified fats (interesterification in the presence of Lipozyme IM with 10 and 15% water in the preparation) showed high stability. For the emulsions containing noninteresterified fats and interesterified products, where the content of water in the preparation was 4%, the opposite dependence was observed.

引用

页码：136 / 144

页数：9

共 25 条

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