| 摘要 |
A process for the bioconversion of fats of animal origin or blends of fats of animal or plant origin. Said bioconversion is carried out in an emulsion, resulting from the dispersion of an aqueuse phase in a continuous lipidic phase, said lipidic phase consisting essentially of oils produced by physical fractionation and/or molecular distillation. Application for the production of food flavouring concentrates and modified fats. |
