processo para preparar uma composição de triglicerídeo
A process for preparing a triglyceride composition comprising from 50 to 80 % by weight StOSt and from 5 to 20 % by weight StOO comprises reacting triolein with stearic acid in the presence of a 1,3- specific lipase from Rhizopus oryzae to form interesterified glycerides and fractionating the intere...
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| creator | THOMAS LOUIS FRANÇOIS FAVRE |
| description | A process for preparing a triglyceride composition comprising from 50 to 80 % by weight StOSt and from 5 to 20 % by weight StOO comprises reacting triolein with stearic acid in the presence of a 1,3- specific lipase from Rhizopus oryzae to form interesterified glycerides and fractionating the interesterified triglycerides. |
| format | Patent |
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acid in the presence of a 1,3- specific lipase from Rhizopus oryzae to form interesterified glycerides and fractionating the interesterified triglycerides.</description><language>por</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; BEER ; BIOCHEMISTRY ; CANDLES ; CHEMISTRY ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; DETERGENTS ; ENZYMOLOGY ; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM ; FATTY ACIDS FROM FATS, OILS OR WAXES ; FATTY ACIDS THEREFROM ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; PREPARATION THEREOF ; SPIRITS ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; 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StOSt and from 5 to 20 % by weight StOO comprises reacting triolein with stearic acid in the presence of a 1,3- specific lipase from Rhizopus oryzae to form interesterified glycerides and fractionating the interesterified triglycerides.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>DETERGENTS</subject><subject>ENZYMOLOGY</subject><subject>FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM</subject><subject>FATTY ACIDS FROM FATS, OILS OR WAXES</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PREPARATION THEREOF</subject><subject>SPIRITS</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2015</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLAsKMpPTi0uzlcoSCxKVCgoSgXRRQqluYkKyfm5BfnFmYeXH16cr5CSqlBSlJmek5mcWnR4bUpqPg8Da1piTnEqL5TmZlBycw1x9tBNLciPTy0uSExOzUstiXcKCvA0NDA0Mrc0cTQyJkoRAKaLMc8</recordid><startdate>20150915</startdate><enddate>20150915</enddate><creator>THOMAS LOUIS FRANÇOIS FAVRE</creator><scope>EVB</scope></search><sort><creationdate>20150915</creationdate><title>processo para preparar uma composição de triglicerídeo</title><author>THOMAS LOUIS FRANÇOIS FAVRE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_BRPI1012794A23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>por</language><creationdate>2015</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>DETERGENTS</topic><topic>ENZYMOLOGY</topic><topic>FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM</topic><topic>FATTY ACIDS FROM FATS, OILS OR WAXES</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PREPARATION THEREOF</topic><topic>SPIRITS</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>THOMAS LOUIS FRANÇOIS FAVRE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>THOMAS LOUIS FRANÇOIS FAVRE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>processo para preparar uma composição de triglicerídeo</title><date>2015-09-15</date><risdate>2015</risdate><abstract>A process for preparing a triglyceride composition comprising from 50 to 80 % by weight StOSt and from 5 to 20 % by weight StOO comprises reacting triolein with stearic acid in the presence of a 1,3- specific lipase from Rhizopus oryzae to form interesterified glycerides and fractionating the interesterified triglycerides.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DETERGENTS ENZYMOLOGY FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PREPARATION THEREOF SPIRITS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | processo para preparar uma composição de triglicerídeo |
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