|Villeneuve, P. - HLW USDA ERRC|
|Skarbek, A. - HLWU USDA ERRC|
|Pina, M. - LABORATOIRE DE LIPOTECHNI|
|Graille, J. - LABORATOIRE DE LIPOTECHNI|
Submitted to: Biotechnology Techniques
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: September 1, 1997
Publication Date: N/A
Full Text Available
Interpretive Summary: One class of new food products introduced into the market place is low-calorie foods that are very popular with consumers because of their perceived health benefits. To manufacture low-calorie foods producers often substitute low-calorie fats in place of traditional fats. The problem is that ways are needed to make these low-calorie fats in a wholesome and natural manner. One solution is to use nature's enzymes to make these altered-fats. In this paper we describe how a natural food enzyme, papain, can be used to prepare low-calorie fats. With this technology, the food industry can lower the fat calorie content of foods by altering the composition of natural fats and oils.
Technical Abstract: The Carica papaya latex-catalyzed transesterification of tricaprylin with various acyl donors was studied. With the crude latex good yields of transesterified triacylglycerols were obtained with vinyl laurate and lauric acid, whereas alkyl laurates reacted poorly. Using water washed latex as catalyst, however, increased the yields of transesterified triacylglycerols from the alkyl esters but not to the extent of the other acyl donors.