This work is licensed under the Creative Commons Attribution 4.0 International License.
Wangi, I.P., Supriyanto, S., Sulistyo, H. & Hidayat, C. (2022). Sodium Silicate Catalyst for Synthesis Monoacylglycerol and Diacylglycerol-Rich Structured Lipids: Product Characteristic and Glycerolysis–Interesterification Kinetics. Bull. Chem. Reaction Engin. & Catal., 17(2) 250–262, DOI: 10.9767/bcrec.17.2.13306.250-262.Search in Google Scholar
Echeverri, D.A., Cardeño, F. & Rios, L.A. (2011). Glycerolysis of soybean oil with crude glycerol containing residual alkaline catalysts from biodiesel production .JAOCS, J. Amer. Oil Chem.’ Soc. 88(4), 551–557, DOI: 10.1007/s11746-010-1688-5.Search in Google Scholar
Ferretti,. C.A., Spotti, M.L. & Di Cosimo, J.I. (2018). Diglyceride-rich oils from glycerolysis of edible vegetable oils \. Catal Today 302, 233–241, DOI: 10.1016/j.cattod.2017.04.008.Search in Google Scholar
Sulistiya, E, Yanti, R. & Hidayat, C. (2022). Chemical synthesis mono-and diacylglycerol from palm stearin-olein blend using continuous high shear stirred tank reactor. Adv. Food Sci., Sustain. Agric. and Agroind. Engin., (2) 144–153.Search in Google Scholar
de Paula, A.V., Nunes, G.F.M., de Castro, H.F. & dos Santos, J.C. (2018). Performance of packed bed reactor on the enzymatic interesterification of milk fat with soybean oil to yield structure lipids. Int. Dairy J., 86 1–8, DOI: 10.1016/J. IDAIRYJ.2018.06.014.Search in Google Scholar
Hashemzadeh, Gargari, M. & Sadrameli, S.M. (2018). Investigating continuous biodiesel production from linseed oil in the presence of a Co-solvent and a heterogeneous based catalyst in a packed bed reactor. Energy 148, 888–895, DOI: 10.1016/J.ENERGY.2018.01.105.Search in Google Scholar
Li, Z.H., Lin, P.H.., Wu, J.C.S., Huang, Y.T., Lin, K.S. & Wu, K.C.W. (2013). A stirring packed-bed reactor to enhance the esterification-transesterification in biodiesel production by lowering mass-transfer resistance. Chem. Engin. J. 234, 9–15, DOI: 10.1016/j.cej.2013.08.053.Search in Google Scholar
Miotti, R.H., Cortez, D.V. & De Castro, H.F. (2022). Transesterification of palm kernel oil with ethanol catalyzed by a combination of immobilized lipases with different specificities in continuous two-stage packed-bed reactor. Fuel 310, 122343, DOI: 10.1016/J.FUEL.2021.122343.Search in Google Scholar
Zhang, Z., Lee, W.J., Sun, X. & Wang, Y. (2022). Enzymatic interesterification of palm olein in a continuous packed bed reactor: Effect of process parameters on the properties of fats and immobilized Thermomyces lanuginosus lipase. LWT, DOI: 10.1016/j.lwt.2022.113459.Search in Google Scholar
Kalu, E.E., Chen, K.S. & Gedris, T. (2011). Continuous-flow biodiesel production using slit-channel reactors. Biores. Technol., 102(6), 4456–4461, DOI: 10.1016/J. BIORTECH.2010.12.097.Search in Google Scholar
Junior, I.I., Flores, M.C., Sutili F.K., Leite,, S.G.F., Leandro, L.S., Leal, I.C.R. & De Souza ROMA. (2012). Fatty acids residue from palm oil refining process as feedstock for lipase catalyzed monoacylglicerol production under batch and continuous flow conditions. J. Mol. Catal. B Enzym. 77, 53–58, DOI: 10.1016/J.MOLCATB.2012.01.008.Search in Google Scholar
Nasir, N.F., Daud, W.R.W., Kamarudin S.K. & Yaakob, Z. (2014). Methyl Esters Selectivity of Transesterification Reaction with Homogenous Alkaline Catalyst to Produce Biodiesel in Batch, Plug Flow, and Continuous Stirred Tank Reactors. Internat. J. Chem. Engin., DOI: 10.1155/2014/931264.Search in Google Scholar
Kouzu, M., Fujimori, A., Fukakusa, R. ta, Satomi, N. & Yahagi, S. (2018). Continuous production of biodiesel by the CaO-catalyzed transesterification operated with continuously stirred tank reactor. Fuel Process. Technol., 181, 311–317, DOI: 10.1016/J.FUPROC.2018.10.008.Search in Google Scholar
Komers, K., Skopal, F. & Čegan, A. (2010). Continuous biodiesel production in a cascade of flow ideally stirred reactors. Biores., Technol., 101(10), 3772–3775, DOI: 10.1016/J. BIORTECH.2009.12.099.Search in Google Scholar
Fonseca, F.A.S., Vidal-Vieira J.A. & Ravagnani S.P. (2010). Transesterification of vegetable oils: Simulating the replacement of batch reactors with continuous reactors. Biores. Technol., 101(21), 8151–8157, DOI: 10.1016/j.biortech.2010.05.077.Search in Google Scholar
Phuah, E.T., Tang, T.K., Lee, Y.Y., Choong, T.S.Y/, Tan, C.P. & Lai, OM. (2015). Review on the Current State of Diacylglycerol Production Using Enzymatic Approach. Food Bioproc. Tech., 8(6), 1169–1186, DOI: 10.1007/s11947-015-1505-0.Search in Google Scholar
Darnoko, D. & Cheryan, M. (2000). Continuous production of palm methyl esters. J. Amer. Oil Chem. Soc. 77(12), 1269–1272. DOI: 10.1007/s11746-000-0199-x.Search in Google Scholar
Arranz-Martínez, P., Corzo-Martínez, M., Vázquez, L., Reglero, G. & Torres, C.F. (2018). Lipase catalyzed glycerolysis of ratfish liver oil at stirred tank basket reactor: A kinetic approach. Process Biochem., 64, 38–45. DOI: 10.1016/J. PROCBIO.2017.09.026.Search in Google Scholar
Klumperman, B. & Heuts, J.P.A. (2020). The solution copolymerization of styrene and maleic anhydride in a continuous stirred tank reactor and its theoretical modelling. Polymer (Guildf) 202, 122730. DOI: 10.1016/J.POLYMER.2020.122730.Search in Google Scholar
Esteban, L., Muñío, M. del M., Robles, A., Hita, E., Jiménez, M.J., González, P.A., Camacho, B. & Molina, E. (2009). Synthesis of 2-monoacylglycerols (2-MAG) by enzymatic alcoholysis of fish oils using different reactor types. Biochem. Eng. J., 44(2–3), 271–279. DOI: 10.1016/J.BEJ.2009.01.004.Search in Google Scholar
Ri, P.C., Ren, N.Q., Ding, J., Kim, J.S., & Guo, W.Q. (2017). CFD optimization of horizontal continuous stirred-tank (HCSTR) reactor for bio-hydrogen production. Int. J. Hydrogen. Energy, 42(15), 9630–9640. DOI: 10.1016/J. IJHYDENE.2017.02.035.Search in Google Scholar
Zhang, Z., Lee, W.J., Zhou, H. & Wang,. Y. (2019). Effects of chemical interesterification on the triacylglycerols, solid fat contents and crystallization kinetics of palm oil-based fats. Food Funct 10(11), 7553–7564. DOI: 10.1039/c9fo01648a.Search in Google Scholar
Subroto, E., Supriyanto, Utami, T. & Hidayat, C. (2019). Enzymatic glycerolysis–interesterification of palm stearin–olein blend for synthesis structured lipid containing high mono- and diacylglycerol. Food Sci. Biotechnol. 28(2), 511–517, DOI: 10.1007/s10068-018-0462-6.Search in Google Scholar
Motamedzadegan, A., Dehghan, B., Nemati, A., Tirgarian, B. & Safarpour, B. (2020). Functionality improvement of virgin coconut oil through physical blending and chemical inter-esterification. SN Appl. Sci. DOI: 10.1007/s42452-020-03309-6.Search in Google Scholar
Wangi, I.P., Supriyanto, Sulistyo, H. & Hidayat, C. (2023). Glycerolysis–interesterification in high-shear reactor using sodium silicate catalyst: effect of mixing rate on reaction kinetics. Reaction Kinetics, Mechanisms and Catalysis, DOI: 10.1007/s11144-023-02383-2.Search in Google Scholar
Subroto, E., Indiarto, R., Wulandari, E. & Azimah, H.N. (2021). Oil to glycerol ratio in enzymatic and chemical glycerolysis for the production of mono- And diacylglycerol. Internat. J. Engineering Trends and Technol., 69(8), 117–125, DOI: 10.14445/22315381/IJETT-V69I8P215.Search in Google Scholar
Subroto, E., Indiarto, R., Pangawikan, A.D., Lembong, E. & Hadiyanti, R. (2021). Types and concentrations of catalysts in chemical glycerolysis for the production of monoacylglycerols and diacylglycerols. Adv. Sci., Technol. Engin. Systems 6(1), 612–618. DOI: 10.25046/aj060166.Search in Google Scholar
Puspita, Arum, A., Hidayat, C. & Supriyanto, (2019). Synthesis of Emulsifier from Refined Bleached Deodorized Palm Stearin by Chemical Glycerolysis in Stirred Tank Reactor. KnE Life Sciences 4(11), 130. DOI: 10.18502/kls.v4i11.3859.Search in Google Scholar
AOCS. (1997). Official Methods and Recommended Practices of the American Oil Chemist’s Society, Physical and Chemical Characteristics of Oils, Fats and Waxes, Section I.Search in Google Scholar
Biswas, N, Cheow, Y.L., Tan, C.P. & Siow, L.F. (2017). Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS). LWT 82, 420–428, DOI: 10.1016/j.lwt.2017.04.039.Search in Google Scholar
Cano-Medina, A., Jiménez-Islas, H., Dendooven, L., Herrera, R.P., González-Alatorre, G. & Escamilla-Silva, E.M. (2011). Emulsifying and foaming capacity and emulsion and foam stability of sesame protein concentrates. Food Res. Internat. 44(3), 684–692. DOI: 10.1016/j.foodres.2010.12.015.Search in Google Scholar
Márquez, A.L., Pérez, M.P. & Wagner, J.R. (2013). Solid fat content estimation by differential scanning calorimetry: Prior treatment and proposed correction. JAOCS, J. Amer. Oil Chem. Soc. 90(4), 467–473. DOI: 10.1007/s11746-012-2190-z.Search in Google Scholar
Norizzah, A.R., Nur, Azimah, K. & Zaliha, O. (2018). Influence of enzymatic and chemical interesterification on crystallisation properties of refined, bleached and deodourised (RBD) palm oil and RBD palm kernel oil blends. Food Res. Internat., 106, 982–991. DOI: 10.1016/J.FOODRES.2018.02.001.Search in Google Scholar
Carlucci, C. (2022). An Overview on the Production of Biodiesel Enabled by Continuous Flow Methodologies. Catalysts. DOI: 10.3390/CATAL12070717.Search in Google Scholar
Krisnangkura, K. & Simamaharnnop, R. (1992). Continuous Transmethylation of Palm Oil in an Organic Solvent.Search in Google Scholar
Sivakanthan, S., Jayasooriya, A.P. & Madhujith, T. (2019). Optimization of the production of structured lipid by enzymatic interesterification from coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil using Response Surface Methodology. LWT 101, 723–730, DOI: 10.1016/J.LWT.2018.11.085.Search in Google Scholar
Zhang, Z., Wang, Y., Ma, X., Wang, E., Liu, M. & Yan, R. (2015). Characterisation and oxidation stability of monoacylglycerols from partially hydrogenated corn oil. Food Chem., 173, 70–79. DOI: 10.1016/J.FOODCHEM.2014.09.155.Search in Google Scholar
Gunstone, F. (2004). THE CHEMISTRY OF OILS AND FATS Sources, Composition, Properties and Uses. In Crop Research. CRC.Search in Google Scholar
Bariwere, Samuel, C., Joy, E.E. & Davidm, Barine, K.K. (2018). Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend. Americ. J. Food Sci. and Technol. 6(4), 187–194, DOI: 10.12691/ajfst-6-4-8.Search in Google Scholar
Soares, FASDM, Da Silva, R.C., Hazzan, M., Capacla, I.R., Viccola, E.R., Maruyama, J.M. & Gioielli, L.A. (2012). Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: Physicochemical properties. J. Agric. Food Chem., 60(6), 1461–1469. DOI: 10.1021/jf204111t.Search in Google Scholar
Kowalska, M., Żbikowska, A. & Kowalski, B. (2014). Enzymatically Modified Fats Based on Mutton Tallow and Rapeseed Oil Suitable for Fatty Emulsions JAOCS, J. Americ. Oil Chem. Soc. 91(10), 1703–1710. DOI: 10.1007/s11746-014-2512-4.Search in Google Scholar
Biswas, N., Cheow, Y.L., Tan, C.P. & Siow, L.F. (2018). Physicochemical Properties of Enzymatically Produced Palm-Oil-Based Cocoa Butter Substitute (CBS) With Cocoa Butter Mixture. Europ. J. Lipid Sci. Technol. DOI: 10.1002/ejlt.201700205.Search in Google Scholar
Kadivar, S., De Clercq, N., Mokbul, M. & Dewettinck, K. (2016). Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate. LWT 66 48–55, DOI: 10.1016/j.lwt.2015.10.006.Search in Google Scholar
Basso, R.C., Ribeiro, A.P.B., Masuchi, M.H., Gioielli, LA, Gonçalves, L.A.G., Santos, A.O/dos, Cardoso, L.P. & Grimaldi, R. (2010). Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil. Food Chem., 122(4), 1185–1192. DOI: 10.1016/j.foodchem.2010.03.113.Search in Google Scholar
Saberi, A.H., Tan, C.P. & Lai, O.M. (2011). Phase behavior of palm oil in blends with palm-based diacylglycerol. JAOCS, J. Amer. Oil Chem. Soc., 88(12), 1857–1865. DOI: 10.1007/s11746-011-1860-6.Search in Google Scholar
Biswas, N., Cheow, Y.L., Tan, C.P. & Siow, L.F. (2016). Blending of Palm Mid-Fraction, Refined Bleached Deodorized Palm Kernel Oil or Palm Stearin for Cocoa Butter Alternative. JAOCS, J. Amer. Oil Chem. Soc., 93(10), 1415–1427. DOI: 10.1007/s11746-016-2880-z.Search in Google Scholar
Le Révérend, B.J.D., Fryer, P.J., Coles, S. & Bakalis, S. (2010). A method to qualify and quantify the crystalline state of cocoa butter in industrial chocolate. JAOCS, J. Amer. Oil Chem. Soc. 87(3), 239–246. DOI: 10.1007/s11746-009-1498-9.Search in Google Scholar
Jahurul, H.A.M., M.R N, F.S. A., Shaarani, S., Mamat H., Lee J.S., Norliza, J., Mansoor, A.H., Selamat, J., Khan, F., Matanjun, P. & Islam, Sarker, M.Z. (2020). Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products. Food Rev. Internat., 36(6), 601–625. DOI: 10.1080/87559129.2019.1657443.Search in Google Scholar
Chen, Y., Wang, Y., Jin, J., Jin, Q., Akoh, C.C. & Wang, X. (2022). Formation of dark chocolate fats with improved heat stability and desirable miscibility by blending cocoa butter with mango kernel fat stearin and hard palm-mid fraction. LWT, DOI: 10.1016/j.lwt.2022.113066.Search in Google Scholar
De Clercq, N., Kadivar, S., Van de Walle, D., De Pelsmaeker, S., Ghellynck, X. & Dewettinck, K. (2017). Functionality of cocoa butter equivalents in chocolate products. Europ. Food Res. Technol. 243(2), 309–321. DOI: 10.1007/s00217-016-2745-6.Search in Google Scholar
