In situ monitoring of the biocatalysed partial hydrolysis of cocoa butter and palm oil fraction

Link:

https://doi.org/10.15480/882.3053

Autor/in:

Verlag/Körperschaft:

Hamburg University of Technology

Erscheinungsjahr:

2019

Medientyp:

Text

Schlagworte:

Biocatalysis
Fourier-transform mid-infrared spectroscopy
in situ monitoring
natural fat
partial hydrolysis
570: Biowissenschaften, Biologie

Beschreibung:

© 2019 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF). Partial glycerides are widely used ingredients in confectionery products that can be produced from natural fats. In a biocatalytic partial hydrolysis of cocoa butter and palm oil fractions, a product mixture containing 1.5% monoglycerides and 5.5% diglycerides intended for the use in confectionery products was created. This study is a proof of principle that shows the feasibility of monitoring the biocatalytic partial hydrolysis of these two natural fats in situ with ATR-FTIR spectroscopy. An economic approach was utilised for calibration since partial glyceride calibration standards are costly and poorly available. The released compounds were quantified by means of chemometric modelling, and the model was validated with gas chromatography. Resulting root mean square errors were in the low per cent range. Additionally, the results indicate that distinction of the released free fatty acids is possible with ATR-FTIR spectroscopy.

Beziehungen:

DOI 10.1111/ijfs.14366

Lizenzen:

info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/4.0/

Quellsystem:

TUHH Open Research

Interne Metadaten

Quelldatensatz: oai:tore.tuhh.de:11420/7770