Enzymatic Hydrolysis of Beef Tallow Fat in Solid Phase

Abstract

A new process for enzymatic hydrolysis of beef tallow fat was studied for industrialization purposes. An emulsion in solid phase was used for effective contact of fat with an enzyme solution, without using any surfactant and organic solvent. Conditions conductive to effective emulsion and reaction conditions for hydrolysis were studied. One hundred units/g-oil of lipase MY hydrolysed Bleachable Fancy tallow fat in solid phase at 30°C to give fatty acids in 95% yield.