Thayná Torres's profile

Thayná Torres

PhD Candidate

Universidade Estadual de Campinas

I'm working on

8 months ago

Enzymatic Interesterification: Obtaining Cocoa Butter Substitutes

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Enzymatic interesterification is a lipid modification process that produces fats without trans fatty acids. In addition to being a more sustainable process, it allows for the maintenance of the natural regio-specificity of vegetable oils, depending on the enzyme used.

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Universidade Estadual de Campinas

Enzymatic interesterification for cocoa butter substitutes using palm olein

Develop cocoa butter substitutes with enhanced thermal resistance and cost-effectiveness by enzymatic interesterification of palm olein and palm kernel hardfat. This method improves oxidative stability and eliminates pol...

TechnologyConceptualUniversity

Thayná Torres

PhD Candidate

Universidade Estadual de Campinas

Work experience

Universidade Estadual de Campinas

PhD Candidate

Top industry applications

Fermentation technologyFood processing technology

Open to opportunities in

Fats & Oils ChemistryFood Engineering & Processing

Last updated Feb 2026