Skip to Content
Our campuses are currently closed to the public. Visit www.massey.ac.nz/coronavirus for our COVID-19 updates.
Doctor of Philosophy, (Science)
Study Completed: 2016
College of Health
Preparation, characterisation and application of naturally derived polar lipids through lipolysis
Polar lipid emulsifiers particularly monoglycerides (fatty acid monoesters of glycerol) are extensively used for their broad technical function in the food industry. Commercial monoglycerides are generally manufactured through chemical synthesis; however, lipid breakdown of triglycerides (fats in your gut) by lipase enzyme provides a biochemical pathway by which monoglycerides may be produced. This is particularly appealing for consumers for whom all natural and clean labelled food products are a specific driver. Ms Sofian Seng investigated whether lipase enzyme can be used as a processing tool, in order to generate polar lipids, specifically monoglycerides, in a food emulsion. She found that lipase enzyme was able to breakdown the oil droplets in oil-in-water emulsions and the key variables by which the extent and the rate of lipolysis could be manipulated and controlled. Her results confirmed production of monoglycerides at sufficient levels able to impart critical functionality in selected food emulsion systems.
Page authorised by Web Content Manager
Last updated on Tuesday 04 April 2017