Scientists from the National Institute of Molecular Biology and Biotechnology (Biotech), based at the University of the Philippines Los Baños, have developed three new products from coconut oil.
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The researchers used the enzyme lipase, which speeds up the synthesis of fats, in order to create high-value specialty fats, flavour esters and antibacterial agents from coconut oil.
Lipase, according to a report in BusinessWold, helped researchers turn coconut oil into a specialty fat called medium chain triglyceride (MCT), which has a lower calorie content and is easily absorbed by the body.
The Biotech scientists also developed beta monoglyceride (BMG), an antibacterial agent which fights the bacteria that cause diarrhoea and gastroenteritis. This can be used to protect fruit and vegetables from bacterial infection for up to two weeks, while preserving their colour, odour and firmness.
Lastly, coconut oil-derived flavour esters were produced, in the same manner as banana-flavoured isoamyl acetate and pineapple-flavoured ethyl butyrate.
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