ES2019209A6 - Procedimiento para desdoblar grasas de alto punto de fusion. - Google Patents
Procedimiento para desdoblar grasas de alto punto de fusion.Info
- Publication number
- ES2019209A6 ES2019209A6 ES909000174A ES9000174A ES2019209A6 ES 2019209 A6 ES2019209 A6 ES 2019209A6 ES 909000174 A ES909000174 A ES 909000174A ES 9000174 A ES9000174 A ES 9000174A ES 2019209 A6 ES2019209 A6 ES 2019209A6
- Authority
- ES
- Spain
- Prior art keywords
- fats
- enzymatic hydrolysis
- cpds
- emulsifying
- agitation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 230000007071 enzymatic hydrolysis Effects 0.000 title 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 title 1
- 239000003925 fat Substances 0.000 title 1
- 238000013019 agitation Methods 0.000 abstract 1
- 230000003139 buffering effect Effects 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 150000004665 fatty acids Chemical class 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 108010079522 solysime Proteins 0.000 abstract 1
- 239000004094 surface-active agent Substances 0.000 abstract 1
- 239000000725 suspension Substances 0.000 abstract 1
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
PROCEDIMIENTO PARA DESDOBLAR GRASAS DE ALTO PUNTO DE FUSION. COMPRENDE SOMETER LA GRASA A UNA REACCION DE HIDROLISIS ENZIMATICA, ESTANDO LA GRASA EN FORMA DE SUSPENSION EN AGUA SUBENFRIADA POR DEBAJO DEL PUNTO DE FUSION DE LA MISMA Y LLEVANDOSE A CABO LA HIDROLISIS CON UNA LIPASA MICROBIANA, A UNA TEMPERATURA COMPRENDIDA ENTRE 10 Y 35GC, CON O SIN AGITACION MIENTRAS DURA LA REACCION ENZIMATICA Y DURANTE UN TIEMPO COMPRENDIDO ENTRE 2 Y 24 HORAS. EL PROCEDIMIENTO TIENEN UTILIDAD PORQUE PERMITE OBTENER ACIDOS GRASOS CON RENDIMIENTOS SUPERIORES AL 90%, SIN NECESIDAD DE EMPLEAR COMPUESTOS TENSOACTIVOS NI OTROS COMPUESTOS CON PROPIEDADES EMULGENTES Y/O TAMPONANTES QUE ENCARECEN Y COMPLICAN LOS PROCESOS CONVENCIONALES.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES909000174A ES2019209A6 (es) | 1990-01-19 | 1990-01-19 | Procedimiento para desdoblar grasas de alto punto de fusion. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES909000174A ES2019209A6 (es) | 1990-01-19 | 1990-01-19 | Procedimiento para desdoblar grasas de alto punto de fusion. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES2019209A6 true ES2019209A6 (es) | 1991-06-01 |
Family
ID=8265560
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES909000174A Expired - Fee Related ES2019209A6 (es) | 1990-01-19 | 1990-01-19 | Procedimiento para desdoblar grasas de alto punto de fusion. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2019209A6 (es) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2736348A4 (en) * | 2011-07-28 | 2015-03-18 | Glycos Biotechnologies Inc | COMPOSITIONS AND METHODS FOR BIOFERMENTATION OF OLE-CONTAINING RAW MATERIALS |
-
1990
- 1990-01-19 ES ES909000174A patent/ES2019209A6/es not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2736348A4 (en) * | 2011-07-28 | 2015-03-18 | Glycos Biotechnologies Inc | COMPOSITIONS AND METHODS FOR BIOFERMENTATION OF OLE-CONTAINING RAW MATERIALS |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Uppada et al. | Immobilized lipase from Lactobacillus plantarum in meat degradation and synthesis of flavor esters | |
| KR850000522A (ko) | 효소 세정첨가제 및 그의 제조방법 | |
| ES2103316T3 (es) | Composiciones de limpieza. | |
| ZA943032B (en) | Human milk fat replacers for interesterified blends or triglycerides | |
| ATE195420T1 (de) | Methode zur herstellung von eicosapentansäuren | |
| ZA964215B (en) | Fatty acid treatment | |
| FI885464A0 (fi) | Asyylioksiasyylihydrolaasi ja sen käyttö | |
| MY111831A (en) | Chocolate | |
| GB8711431D0 (en) | Edible fats | |
| FR2440403B1 (es) | ||
| KR0140401B1 (en) | Anti-bloom triglyceride compositions | |
| ES2019209A6 (es) | Procedimiento para desdoblar grasas de alto punto de fusion. | |
| DE69331828D1 (de) | Hefeart die das gen der laktatdehydrogenase der milch exprimiert, und verwendbare vektoren zur herstellung dieser arten | |
| ATE55375T1 (de) | Neue kohlensaeureester. | |
| CA2108358A1 (en) | Gene expression in bacilli | |
| AU5893896A (en) | Edible fat product and interesterified fat for use therein | |
| EP0792586A3 (en) | Food products containing bacteria with cholesterol lowering activity | |
| JPS5661991A (en) | Preparation of acyl-coenzyme a oxidase | |
| Bjarnason et al. | Characteristics, protein engineering and applications of psychrophilic marine proteinases from Atlantic cod | |
| JP3784874B2 (ja) | 低温プロテアーゼ、これを生産する微生物、これの製造法及びこれを用いる食肉軟化法 | |
| MATORI et al. | Illustration of the fatty acid specificity in lipase hydrolysis of natural oils and fats | |
| Sang-Ho et al. | A study on the rapid hydrolysis of fish using proteolytic bacteria isolated from anchovy Jeotkal | |
| JPH0543444A (ja) | 化粧品原料及びこれを含む化粧品 | |
| Kato et al. | Control of Staphylococcus aureus in fermented sausage(preparation of fermented sausage by lactic acid bacteria. Part II). | |
| Chappe et al. | Microbiological study of" bioadditives" used for lipid elimination in sewage treatment plant. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FD1A | Patent lapsed |
Effective date: 20041004 |