Titlebook: Chemical and Enzymatic Interesterification for Food Lipid Production; Vanessa Alves,Guilherme de Figueiredo Furtado,Gabr Book 2024 The Edi

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Muluken Mengist,Belay Woldeyes,Nigus Gabbiyees and equivalents, substitutes for human milk fat, low-calorie structured lipids, trans-free plastic fats, and special lipids rich in essential fatty acids, among others. These applications are discussed in more detail in the following chapter, aiming to understand current trends and limitations of

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Solomon Dagnaw,Tesfaye Alemu Mohammed as these structuring fats are currently used in human nutrition as replacements for trans-fats in foods. It highlights the need for more studies to clarify their impact on human health, as most clinical studies on SLs use lipid intake levels that exceed normal daily consumption and use blends of SL

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Chemical and Enzymatic Interesterification for Food Lipid Production: An Introduction,s an alternative technology for the production of zero trans-fats, as well as lipids with improved technological, functional, and/or nutraceutical characteristics in the food industry. In the interesterification reaction, the position of fatty acids in the glycerol molecule is rearranged simultaneou

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Lipases as Biocatalysts for Enzymatic Interesterification,lipases or immobilized on solid supports. Additionally, immobilized enzymes exhibit enhanced functionality as they can be easily recovered and reused. Still can exhibit selective specificity and have the advantage of offering more efficient enzymatic stability at specific temperatures and pH levels,

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2191-5407 duce fats.Discusses the fate and health impacts of fatty aci.This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications. The book discusses the chemic