7. Enzyme Processing

  1. Wolf Hamm2,
  2. Richard J. Hamilton3 and
  3. Dr Gijs Calliauw4
  1. David Cowan

Published Online: 4 JUN 2013

DOI: 10.1002/9781118535202.ch7

Edible Oil Processing, Second Edition

Edible Oil Processing, Second Edition

How to Cite

Cowan, D. (2013) Enzyme Processing, in Edible Oil Processing, Second Edition (eds W. Hamm, R. J. Hamilton and G. Calliauw), John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781118535202.ch7

Editor Information

  1. 2

    Harpenden, UK

  2. 3

    Liverpool John Moores University, Liverpool, UK

  3. 4

    Development Manager Modification, Desmet Ballestra Oils and Fats, Zaventem, Belgium

Author Information

  1. CS Application Scientist/Global Coordinator, Novozymes, Chesham, UK

Publication History

  1. Published Online: 4 JUN 2013
  2. Published Print: 12 JUL 2013

ISBN Information

Print ISBN: 9781444336849

Online ISBN: 9781118535202

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Keywords:

  • edible oil modification;
  • enzymatic processing;
  • enzyme usage

Summary

The application of lipases in edible oil processing is a relatively recent development compared to their more general use within food processing. There are two main objectives to enzymatic processing of edible oils. These are to improve an existing process or to allow for the production of unique products that cannot be produced by chemical or other modifications. This chapter discusses application areas for enzyme processing in edible oils. In this application areas, two enzymatic approaches namely enzyme-assisted pressing and total solubilisation of the oil-bearing seed or plant material are used. Enzyme applications post-refining are concerned with modification of the physical properties of the oils, often to change their melting profiles. With the current high cost of both raw materials and energy, the opportunities for yield saving through enzymatic processing in edible oil processing are considerable. Further, enzymatic processes allow a reduction in environmental impact.