Acidity reduction of mammalian fat by enzymatic esterification. (October 2017)

• Record Type: Journal Article
• Authors: Mata, Teresa M.; Andrade, Soraia; Correia, Daniela; Matos, Elisabete; Martins, António A.; Caetano, Nídia S.
• Is Part Of: Energy procedia. Volume 136(2017)
• Page Start: 290
• Page End: 295
• Publication Date: 2017-10
• Subjects: Acidity reduction -- Enzymatic esterification -- Free fatty acids -- FFA -- Lipozyme CALB L -- Mammalian fat; Power resources -- Congresses; Power resources -- Periodicals; Power resources; Conference proceedings; Periodicals; 333.7905
• DOI: 10.1016/j.egypro.2017.10.247
• Languages: English
• ISSNs: 1876-6102

Abstract

Abstract: This work studies the mammalian fat acidity reduction, through enzymatic esterification with ethanol for converting FFA into esters. The fat samples collected in a Portuguese company were characterized for their acid value, iodine value, density, kinematic viscosity and moisture content. Four commercial enzymes were tested as catalyst. Lipozyme CALB L contributed to highest acidity reduction. It was selected for the parametric study of the best operating conditions: 45 ºC of temperature, enzyme/fat and ethanol/FFA mass ratios of respectively0.0060 and 3.25wt/wt, which reduced 67 % the acidity in just one reaction step, after 3 h of reaction time.