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filingDate 1987-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 1988-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber GB-2196337-A
titleOfInvention Enzymatic hydrolysis of beef tallow
abstract An enzymatic process of hydrolyzing fats, particularly high melting fats such as high melting beef tallow, with a non-stereospecific animal or vegetable lipase, particularly the castor bean lipase, in the presence of about 10-25% by weight of a vegetable oil, such as coconut oil, as emulsifying agent, at an acidic pH of about 4-5.5 and at a temperature not to exceed 50 DEG C; and recovering a high yield of fatty acids which may be neutralized with an alkaline material to form a soap. Castor bean lipase is obtained by macerating dehulled castor beans in water, centrifuging the mixture to form a fat layer and an aqueous layer, separating the fat layer and extracting with petroleum ether and saturated sodium chloride solution, and recovering the lipase from the sodium chloride solution.
priorityDate 1986-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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