Deodorization of lipase-interesterified butterfat and rapeseed oil blends in a pilot deodorizer

A mixture of butterfat and rapeseed oil (7 : 3, wt/wt) was interesterified using immobilized lipase from Thermomyces lanuginosus at 50 °C. The interesterified mixture was then deodorized at five temperatures (60–180 °C) and three samples were withdrawn at 1, 2, and 3 h. The operation was monitored b...

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Veröffentlicht in:	European journal of lipid science and technology 2006-03, Vol.108 (3), p.182-192
Hauptverfasser:	Rønne, Torben H., Jacobsen, Charlotte, Xu, Xuebing
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Butterfat deodorization Fat industries Food industries Fundamental and applied biological sciences. Psychology interesterification response surface methodology (RSM) sensory evaluation
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