Tag: Transesterification

Sucrose esters of fatty acids, which are non-naturally occurring surfactants, are chemically synthesized through the esterification of sucrose and fatty acids. The resulting compound serves as a versatile emulsifier in many products, from baked goods to cosmetics.

According to the Food Safety and Standards Authority of India (FSSAI), regulations on trans-fat content in food products require precise analytical techniques. But how to count fatty acids accurately and efficiently to meet these standards and understand nutritional profiles? Laboratory analysis relies on sophisticated instrumental methods to identify and quantify these critical lipid components.

In 2021, Malaysia operated 18 biodiesel plants based on palm oil feedstock, demonstrating the scale of production where glycerol is a major byproduct. This confirms that a significant portion of the world's commercial glycerol is made from palm oil and utilized widely across various industries.