Hydrolyzed fat

Sulfonic acids and sulfonate salts contain the -S03H and -SO) groups, respectively, attached to a hydrocarbon moiety. The structural formulas of benzene sulfonic acids and of sodium 1 -(p-sulfophenyl)decane, a biodegradable detergent surfactant, are shown in Figure 1.19. The common sulfonic acids are water-soluble strong acids that lose virtually all ionizable H+ in aqueous solution. They are used commercially to hydrolyze fat and oil esters to produce fatty acids and glycerol used in chemical synthesis. 

In the saponification process, you hydrolyzed fat in the presence of KOH. Write an equation of a reaction in which the fat is hydrolyzed in the presence of HC1. What is the difference between the products of the saponification and that of the acid hydrolysis ... 

Sol-gel matrices can also provide a chemical surrounding that favors enzymatic reactions. Lipases act on ester bonds and are able to hydrolyze fats and oils into fatty acids and glycerol. These are interphase-active enzymes with lipophilic domains and the catalytic times reaction occurs at the water-lipid interface. Entrapped lipases can be almost 100 times more active when a chemically modified silica matrix is used. The cohydrolysis of Si(OMe)4 and RSi(OMe)3 precursors provides alkyl groups that offer a lipophihc environment that can interact with the active site of Upases and increase their catalytic activity. Such entrapped lipases are now commercially available and offer new possibilities for organic syntheses, food industry, and oil processing. ... 

The fatty acids that emerge from the top of the column contain entrained water, partially hydrolyzed fat, and the Zn—soap catalyst. This product stream is passed into a vacuum dryer stage where the water is removed through vaporization and the fatty acid cooled as a result of this vaporization process. The dried product stream is then passed to a distillation system. 

Hydrolyzes fats to give an off-flavor to finished milk chocolate products... 

Hydrolyzes fats (especially lauric fat) to give off-flavors to nougat creams in candy. 

Fat Product, Feed Grade is any fat product that does not meet the definitions for fat and hydrolyzed fat. It is sold on the basis of its individual... 

Hydrolyzed Fat or Oil (Feed Grade) is obtained in the fat processing procedures commonly used in edible fat processing or soap making. It consists predominantly of fatty acids and must contain, and be guaranteed for, not less than 85% total fatty acids, not more than 6% unsaponifiable matter, and not more than 1% insoluble impurities. 

A common duct from the pancreas and gall bladder enters the duodenum. Duodenal pH is 6 to 6.5 due to the presence of bicarbonate that neutralizes the acidic ch5une emptied from the stomach. The pH is optimum for enzymatic digestion of protein and peptide food. Pancreatic juice containing enzymes is secreted into the duodenum from the bile duct. Trypsin, ch5unotrypsin, and carboxypeptidase are involved in the hydrolysis of proteins into amino acids. Amylase is involved in the digestion of carbohydrates. Pancreatic lipase secretion hydrolyzes fats into fatty acids... 

List the sequence of intermediates involved in the catabolism of glycerol from hydrolyzed fats to yield acetyl CoA. 

CAS 9001-62-1. Any of a class of enzymes that hydrolyze fats to glycerol and fatty acids. Lipase is abundant in the pancreas but also occurs in gastric mucosa, in the small intestine, and in fatty tissue. It is found in milk, wheat germ, and various fungi. Commercial pancreatin and most trypsin preparations contain lipase. 

The entire process of heat generation from brown fat, called nonshivering thermogenesis, is regulated by norepinephrine. (In shivering thermogenesis, heat is produced by nonvoluntary muscle contraction.) Norepinephrine, a neurotransmitter released from specialized neurons that terminate in brown adipose tissue, initiates a cascade mechanism that ultimately hydrolyzes fat molecules. The fatty acid products of fat hydrolysis activate the uncoupler protein. Fatty acid oxidation continues until the norepinephrine signal is terminated or the cell s fat reserves are depleted. 

Hydrolyzes fat (present in ester form, such as glycerides) yielding fatty acids and glycerol. Catalyzes digestion. Widely distributed in the plant world, also in molds, bacteria, milk and milk products, and in animal tissues, especially in the pancreas, [soln from castor beans H. Gibian in Ullmann s Encyklopadie der technischen Chemie, 3rd ed., vol. 7, 406 -407 (1956). Purification of pancreatic lipase March s-Mouren el al.. Arch, Biochem. Biophys. 83, 309 (1959), Review of milk lipases Chan dan, Shahani, J, Dairy Sri. 47, 471 (1964). Comprehensive reviews Wills, Ad van. Lipid Res. 3, 197-240 (1965) Desnuelle in The Enzymes vol, 7, P. D. Boyer, Ed. (Academic Press, New York, 3rd ed<> 1972) pp 575-616. 

Glycerol. From these different processes for hydrolyzing fats into soap or fatty adds, glycerol is recovered and refined for the various purposes to which it is now appded. Practicady ad glycerol refining is now accomplished by distillation with steam under diminished pressure. 

The use of enzymes to lyse cells, hydrolyze fat emulsions, solubilize proteinaceous colloids, liquify or saccharify starch gels and granules, and degrade various components of celluloslc substrates indicates that many substrates are present in a particulate form. Kinetic forms for such enzyme catalyzed reaction rates are here noted, and will be revisited in the subsequent discussion of immobilized enzyme kinetics. 

Table 2.2 Food additives produced using partially hydrolyzed fats and other simple natural substances...

E471 Mono- and diglycerides of fatty acids Emulsifier Partially hydrolyzed fats... 

Soap is made by hydrolyzing fats or oils with aqueous NaOH. This hydrolysis process, called sapoMi/icaftoM, requires 3 moles NaOH per mole of fat ... 

Ordinary soap is made by heating fat in an iron kettle with a strong aqueous solution of sodium hydroxide until the fat is completely hydrolyzed. Fats are the glyceryl esters of long-chain fatty acids, such as palmitic acid (Section 13-5). For example, glyceryl tripalmitate has the structural formula... 

In these conditions of unknown origin the feces contain excessive amounts of fatty acids and calcium soaps, owing to inability to absorb the normally hydrolyzed fat. Because of this there is a secondary loss of minerals such as calcium, phosphorus, and iron, and a deficiency develops, particularly of the B group of vitamins. 

LDL. Low-density lipoprotein LIPASES. Lipoljitic enzymes that hydrolyze fats or fixed oils into their glycerol and fatty acid components. They are chiefly used in the dairy industry as flavor producers or modifiers and in medicine as digestive aids... 

An edible o/w emulsion preconcentrate formulation containing a hydrolyzed fat (melting point = 30-40°C), an aroma or flavor, and a surfactant (polyglycerol mono/diester) was disclosed by Chmiel and coworkers [40,41]. Upon heating the food product to above the melting point of the hydrolyzed fat, the emulsion preconcentrate mixes with the aqueous phase in the food and spontaneously forms an emulsion with microemulsion characteristics that rapidly release the aroma. The utility of this invention was shown for frozen dinners and frozen pizza. For chilled or frozen foods, hydrolyzed fat with a lower melting point can be used. 

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