Process for Producing a Glyceride Composition
    2.
    发明申请
    Process for Producing a Glyceride Composition 有权
    制备甘油酯组合物的方法

    公开(公告)号:US20100104694A1

    公开(公告)日:2010-04-29

    申请号:US12528818

    申请日:2008-02-27

    IPC分类号: C11C3/10

    摘要: A process for the production of a composition comprising 1,3-dioleoyl-2-palmitoyl glyceride (OPO) comprises: providing one or more palm oil stearin fractions comprising tripalmitoyl glyceride and having an iodine value between about 18 and about 40; interesterifying the one or more palm oil stearin fractions to form a randomly interesterified palm oil stearin; subjecting the randomly interesterified palm oil stearin to enzymic transesterification with oleic acid or a non-glyceride ester thereof using an enzyme having selectivity for the 1- and 3-positions of a glyceride; and separating palmitic acid or palmitic non-glyceride esters from the product obtained in (iii) to form a composition comprising OPO glyceride.

    摘要翻译: 制备包含1,3-二油酰-2-棕榈酰甘油酯(OPO)的组合物的方法包括:提供一种或多种包含三棕榈酰基甘油酯并且碘值在约18至约40之间的棕榈油硬脂精级分; 使一种或多种棕榈油硬脂精馏分交联以形成随机酯交换的棕榈油硬脂精; 使用对甘油酯的1-位和3-位具有选择性的酶,使随机调配的棕榈油硬脂精与油酸或其非甘油酯进行酶酯交换; 并从(iii)中得到的产物中分离出棕榈酸或棕榈酸非甘油酯,以形成包含OPO甘油酯的组合物。

    Palmitoleic acid and its use in foods
    3.
    发明授权
    Palmitoleic acid and its use in foods 失效
    棕榈油酸及其在食品中的应用

    公开(公告)号:US06461662B2

    公开(公告)日:2002-10-08

    申请号:US09733080

    申请日:2000-12-11

    IPC分类号: A23D900

    CPC分类号: C11B7/00 A23D9/00 C11C1/045

    摘要: Blends of glycerides and/or fatty acids comprising 20 to 65 wt % C16:1 fatty acid, balance other fatty acids with 12 to 24 C-atoms and having a C16:1 to C16:0 fatty acid ratio of more than 2.0 and an C16:1 to C18:1 fatty acid ratio of more than 1.2 perform well in food applications. These blends of glycerides can be made by a process involving a partial enzymic hydrolysis of materials derived from fish oil using an enzyme with specificity for C16:1, removal of the fatty acids and a fractionation of the acids.

    摘要翻译: 包含20至65重量%C16:1脂肪酸的甘油酯和/或脂肪酸的混合物,与12至24个C原子平衡并具有大于2.0的C16:1至C16:0脂肪酸比的其它脂肪酸和 C16:1至C18:1脂肪酸比大于1.2在食品中表现良好。 甘油酯的这些共混物可以通过涉及使用对C16:1具有特异性的酶对鱼油进行部分酶水解,除去脂肪酸和分解酸的方法来制备。