Continuous process of transesterification of fats catalyzed by lipases obtains fats useful in the food industry with rheological characteristics different to those of original mixture

摘要

Continuous process of transesterification of fats catalyzed by lipases obtains fats with rheological characteristics different to those of the original mixture. The reaction of transesterification occurs in a continuous reactor of fluidized milk. Continuous process of transesterification of fats catalyzed by lipases obtains fats with rheological characteristics different to those of the original mixture, desirable in certain applications in the food industry, such as margarine manufacture, and in pharmaceuticals. The reaction of transesterification occurs in a continuous reactor of fluidized milk. The reaction medium comprises two or three mixed edible fats, to which is added the immobilized lipase in solid support. The reaction takes place at temperatures between 60[deg]C and 80[deg]C, greater than the point of fusion of the reaction mixtures employed. The process can be used in the production of transesterified fats enriched with poly-unsaturated omega -3 fatty acids.