Milkfat modification

Frede, E. 1991. Physical and chemical modification of milkfat, 2.3 Interesterification. In Monograph on Utilizations of Milkfat, Bulletin, No. 260 International Dairy Federation, Brussels, p. 12. 

Lee, P., Swaisgood, H.E 1997. Modification of milkfat physical properties by immobilized Pseudomonasfluorescens lipase. J. Agric. Food Chem. 45, 3343-3349. 

Mortensen, B.K. 1983. Physical properties and modification of milkfat. In, Advanced Dairy Chemistry Vol. 2 Lipids, (P.F. Fox, ed.), pp. 159-194, Applied Science Publishers, London. 

Considerable recent research has defined conditions for successful use of lipases and other enzymes in numerous lipid modification reactions, including a variety of types of interesterifications (69, 71, 76). For edible applications to date, they have been employed at industrial scales for the production of (1) cocoa butter substitutes, for which disaturated, monounsaturated acylglycerols with the unsaturated fatty acid in the sn-2 position are desired (77) (2) to produce human milkfat analogues, where 2-palmitoyl acylglycerols are desired (77) (3) in the synthesis of 1,3- di-acylglycerols (78) and in the production of diacylglycerols for edible applications. These reactions employ vegetable oils as feedstocks. 

Balcao, VM and Malcata, EX (1998b) Lipase catalyzed modification of milkfat. Biotechnol. Adv., 16, 309-341. 

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