coconut oil extraction by a new enzymatic process-mcglone

Reprinted from J. Food Sci. 51 695-697 ©1986 Institute of Food Technologists Coconut Oil Extraction by a New Enzymatic Process OCTAVIO CINTRA McGLONE,

The aqueous condition of the enzymatic extraction produces a signi?cant portion of emulsi?ed oil, and this fraction was not considered in the original liquid residue, since desemulsi?cation could contribute to the oil yield of the production process.

Coconut Oil Extraction by a New Enzymatic Process Coconut Oil Extraction by a New Enzymatic Process McGLONE, OCTAVIO CINTRA; CANALES, AGUSTÍN LÓPEZ‐MUNGUIA; CARTER, JAIME VERNON 1986-05-01 00:00:00 ABSTRACT A new method for coconut oil extraction based on the enzymatic action of polygalacturonases, α‐amylase and proteases on a diluted coconut paste was developed.

coconut oil is a new highly value added version of coconut oil in health food markets. Extraction of coconut oil from coconut kernel is a major influential step for their commercialization. There are many extraction methods, among which cold and hot extraction are conventional extraction processes. The hot extractions carried out by pressing the clean, ground and fresh coconut

Abstract. Enzyme-assisted aqueous extraction of oil from oilseeds is a relatively recent technique. In the present study, peanut oil was extracted under optimized aqueous extraction conditions using Protizyme ™, which is predominantly a mixture of acid, neutral, and alkaline proteases.The optimal conditions were: enzyme concentration of 2.5% (w/w) in 10 g of peanut seeds, pH 4.0, 40°C, and

ELSEVIER Aqueous and enzymatic processes for edible oil extraction A. Rosenthal, D. L. Pyle, and K. Niranjan Department of Food Science and Technology, University of Reading, Whiteknights, Reading, United Kingdom Industrial processes for the extraction of edible oil from oilseeds generally involve a solvent extraction step which may or may not be preceded by pressing.

parameters of coconut oil under different common extraction techniques. Six different techniques of coconut oil extraction were employed to produce coconut oil (VCOs) and refined coconut oil (RCO). VCOs were produced using enzymatic, chilling and thawing, centrifugation, natural-fermentation and induced-fermentation processes.

Fermentation is also a well-known method in cold process for the extraction of coconut oil from the coconut milk. 16 investigated the fermentation method to extract VCO by inoculating the pure culture of probiotic bacteria (Lactobacillus plantarum 1041 IAM) in different ratio of coconut kernel to water (1:1 to 1:3) at different temperature (30 to 70°C) and time (2-6 h). 17 The results

Another method for extraction of coconut oil involves the enzymatic action of alpha-amylase, polygalacturonases, and proteases on diluted coconut paste. Unlike coconut oil, refined coconut oil has no coconut taste or aroma. RBD oil is used for cooking, commercial food processing, and cosmetic, industrial, and pharmaceutical purposes.

Chemical characterization of liquid residues from aqueous enzymatic extraction of soybean oil The first studies on extracting oil from soybean or other raw material via an enzymatic pathway studied the oil extraction process but does not characterize derivates J.V. CarterCoconut oil extraction by a new enzymatic process. Journal of Food