The process takes place in two stages. The self-condensation of ricinoleic acid that allows obtaini

A team of researchers from the University of Murcia (UMU) described scoop the enzymatic synthesis of polyglycerol polyricinoleate (PGPR), a food additive (E-476) is widely used in the chocolate industry as it changes its viscosity, improving rheological properties of the melted chocolate. The PGPR helps prevent fat bloom phenomenon (off-color produced in the pieces of chocolate when cooled after being heated).
For some time, the group analysis and simulation of chemical, biochemical and membrane of the Department of Chemical Engineering, University of Murcia processes, investigates the development of a process of enzymatic synthesis of PGPR that, able to pass smooth operation, avoid the occurrence of problems arising with the chemical route.
The production equipment analyzed PGPR, from a mixture of polyglycerol cured olives polyricinoleic acid, lipases from different cured olives sources 21. Only 12 of these showed the ability to catalyze the esterification reaction, all being of microbial origin. The selection process was based on criteria of both enzyme activity and economic.
Finally the lipase from Mucor javanicus, Rhizopus arrhizus and Rhizopus oryzae, which were successfully immobilized on an anion exchange resin were chosen and showed an adequate capacity cured olives for use in the synthesis of PGPR.
Currently, the PGPR is obtained by chemical methods, which involve long reaction times, high temperatures and use of catalysts, thereby cured olives causing many side reactions which induce the appearance of products that give the final product undesirable odor and color characteristics.
The process takes place in two stages. The self-condensation of ricinoleic acid that allows obtaining polyricinoleic acid. At this stage of the reaction using lipase is Candida rugosa, operated cured olives at 40 C and in inert atmosphere. The results cured olives are published in: Biochemical Engineering Journal 26 (2005) 155-158; Biochemical cured olives Engineering Journal 39 (2008) 450-456 and Biochemical Engineering Journal 44 (2009) 214-219.
The esterification of the polyglycerol polyricinoleic acid. This process is currently under study and from the first results obtained and published cured olives in this article, we can say that, at 40 C and inert atmosphere can be synthesized PGPR using at least three different cured olives lipases: Mucor javanicus , Rhizopus arrhizus and Rhizopus oryzae. Share This
Eat chocolate: do not know why, but their fans are thinner Dr. Beatrice Golomb had an idea: he wanted to find out if compensated eat chocolate regularly cured olives despite their calories. That is, if their health benefits were more important than its disadvantages .... recommend eating an Easter egg a day (or any other chocolate) Chocolate, as it contains Easter eggs may have beneficial effects health, at least in small quantities, cured olives as demonstrated a study published online in the European Heart Journal ....
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