NOVELTY – Performing enzymatic interesterification of lipid involves adding palm stearin, buriti oil and murumuru oil into a feeding system, and then adding enzyme into the feeding system to promote interesterification process. The obtained product is stirred under controlled temperature and pressure, and then processed material is separated. USE – Method for performing enzymatic interesterification of lipid for use in pharmaceutical composition, food product and cosmetics (all claimed). ADVANTAGE – The method enables to produce interesterified lipid that improves antimicrobial and antioxidant activity of pharmaceutical composition, food product and cosmetics. DETAILED DESCRIPTION – An INDEPENDENT CLAIM is included for an interesterified lipid composition, which comprises tri-saturated triglyceride and di-saturated triglyceride.

Main Application Field

B04 (Natural products and polymers. Including testing of body fluids (other than blood typing or cell counting), pharmaceuticals or veterinary compounds of unknown structure, testing of microorganisms for pathogenicity, testing of chemicals for mutagenicity or human toxicity and fermentative production of DNA or RNA. General compositions.); D16 (Fermentation industry – including fermentation equipment, brewing, yeast production, production of pharmaceuticals and other chemicals by fermentation, microbiology, production of vaccines and antibodies, cell and tissue culture and genetic engineering.); D13 (Other foodstuffs and treatment – including preservation of food, milk, milk products, butter substitutes, edible oils and fats, non-alcoholic beverages, artificial sweeteners, food additives and animal feed (A23B-L).); D21 (Preparations for dental or toilet purposes – including filling alloys, compositions for dentures or dental impressions, anti-caries chewing gum, plaque disclosing compositions, toothpastes, cosmetics, shampoos, topical anti-sunburn compositions and toilet soaps (A61K).)

INVENTORS:

{food_inventors}

779_AMAZONIA

Patent number: BR102014020266-A2

PATENT STATUS:

Depositado

For information contact Inova Unicamp

FOR ADDITIONAL INFORMATION:

parcerias@inova.unicamp.br

+55 (19) 3521-5207 / 2607

This technology profile has been automatically generated.