| Issue |
OCL
Volume 9, Number 4, Juillet-Août 2002
|
|
|---|---|---|
| Page(s) | 260 - 263 | |
| Section | Fondamental | |
| DOI | https://doi.org/10.1051/ocl.2002.0260 | |
| Published online | 15 July 2002 | |
Synthèse d’arômes et désacidification d’une huile acide en milieu sans solvant
Synthesizing natural flavours and reducing oil acidity level in a solvant-free system
Unité de lipolyse enzymatique, ENIS BPW 3038 Sfax - Tunisie
La neutralisation partielle de l’huile de grignon a été réalisée par estérification des acides gras libres, catalysé par le lipozyme™ en milieu sans solvant organique et à 40 °C. Le taux d’acidité de cette huile est passé alors de 30 à 13%. Le même enzyme a été utilisé pour synthétiser des arômes naturels en absence de solvant organique.
Abstract
Acid olive oil was partially neutralized using the esterification procedure catalysed by lipozyme™ in a solvent-free system at 40° C. The oil acidity level was reduced from 30 to 13%. Natural flavours were also synthesized, in a system free of organic solvent, using lipozyme™ as a catalyser.
Mots clés : lipozyme™ / désacidification / huile de grignon / estérification / arôme
Key words: lipozyme / neutralisation / acid olive oil / esterification / natural flavours
© John Libbey Eurotext 2002
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