Innovative enzymatic process using immobilized lipases to adjust the melting points and texture of oil and fat blends without solvents. Offers high yield and environmental benefits, ideal for food and cosmetic applications.
This eco-friendly enzymatic interesterification technology leverages immobilized lipases to modulate the melting points and textures of oil and fat blends. By facilitating the positional exchange of fatty acids in triglycerides, it alters the melting profile and texture, such as plasticity and hardness, of vegetable oil and fully saturated fat mixtures. The process is solvent-free, conducted in a single stage, and achieves yields over 85%, enhancing its commercial viability and environmental friendliness. Applications are ideal for industries needing precise control over fat characteristics, such as food production and cosmetics.
Key features:
The technology is at TRL 4, indicating that it has been validated in laboratory environments. Future validation plans include optimizing reaction conditions and testing different lipase supports to improve process efficiency and economic viability.
Founded in 1919, Universidad Nacional del Litoral (UNL) is a comprehensive public research university serving Argentina’s Litoral region from its main campus in Santa Fe. UNL and CONICET institutes are co‑located on the Santa Fe science campus, giving companies access to shared laboratories, pilot‑scale testbeds, and fee‑for‑service capabilities. The Parque Tecnológico del Litoral Centro provides offices, labs, and incubation space for corporate–academic projects, while Aceleradora Litoral helps turn research outcomes into investable ventures. Research is supported by CONICET and Argentina’s national science and innovation agencies, alongside international partnerships. A dedicated technology transfer office (CETRI Litoral) manages IP protection, licensing, and industry agreements.