Synthesis of Medium and Long-Chain Structured Lipids from Oil Blend of Palm Olein and Palm Kernel Olein by Geobacillus sp. Strain ARM Lipase
نویسندگان
چکیده
منابع مشابه
Palm oil and palm olein frying applications.
Several million tones of palm oil and palm olein are used annually in the world for frying. This paper will discuss their frying performances in three major applications - industrial production of potato chips/crisps, industrial production of pre-fried frozen French fries and in fast food outlets. In the first study, about four tones of potato chips were continuously fried 8 hours a day and fiv...
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The objective of the study was to evaluate the effects of different vegetable oils [red palm olein (RPO), palm olein (PO), corn oil (CO) and coconut oil (COC)] on lipid profile in rat. Sixty six Sprague Dawley male rats were randomly divided into eleven groups of 6 rats per group and were treated with 15% concentrations of RPO, PO, CO and COC for 4 and 8 weeks. Rats in control group were given ...
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A nutritional evaluation of refined, bleached and deodorised (RBD) palm oil and its fractionation products, RBD palm olein and RBD palm stearin in terms of their digestibility, rate of absorption and food efficiency in rats, shows that RBD palm olein is a better oil by these criteria than RBD palm stearin and the unfractionated RBD palm oil. Nevertheless, the nutritional indices reported for RB...
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In this study, transesterification of refined, bleached and deodorized (RBD) palm olein was carried out with methanol, ethanol and their mixtures at various methanol/ethanol ratios, while maintaining the molar ratio of oil to alcohol at 1:6. Potassium hydroxide was used as the catalyst. The process variables were temperature, methanol/ethanol molar ratio and amount of catalyst. The optimum biod...
متن کاملNano-Fortified Zero Trans Vegetable Butter from Palm Olein and Stearin Interesterified Fat Blend
This work and a series of successive works aim to subject various ratios of palm olein and palm stearin blends to chemical interesterification under different conditions of catalyst, temperature and time in order to obtain fat blends suitable for the production of vegetable butter (margarine) fortified with different natural vitamins and minerals and prepared by using nanotechnology. In this pa...
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ژورنال
عنوان ژورنال: Journal of Engineering and Applied Sciences
سال: 2019
ISSN: 1816-949X
DOI: 10.36478/jeasci.2019.5616.5626