Premium
Lipase‐catalyzed synthesis of structured lipids with fatty acids fractionated from saponified chicken fat and menhaden oil
Author(s) -
Lee KiTeak,
Foglia Thomas A.,
Oh ManJin
Publication year - 2001
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200112)103:12<777::aid-ejlt777>3.0.co;2-5
Subject(s) - saponification , chemistry , polyunsaturated fatty acid , lipase , fractionation , menhaden , interesterified fat , saponification value , food science , chromatography , organic chemistry , biochemistry , fatty acid , fish oil , enzyme , biology , fish <actinopterygii> , fishery
In this study, free fatty acids (FFA) of chicken fat and menhaden oil, which were obtained by saponification, were dry‐fractionated and solvent fractionated. Using these fractionation processes, FFA fractions enriched in monounsaturated (MUFA) and polyunsaturated fatty acids were obtained. Chicken fat FFA fractions enriched in MUFA were modified further by lipase‐catalyzed esterification with the starting fat to produce structured lipids of high MUFA content.