Synthesis and isolation of added‐value milk fat derivatives using lipase‐catalyzed reactions and supercritical carbon dioxide

Lipase‐catalyzed reactions and supercritical technology are powerful tools that can be effectively combined for the modification and processing of fats. In addition, both are “green” technologies, which can produce high‐quality, food‐grade products without the need of additional solvents. We show two examples in which milk fat was used as raw material for the production of added‐value derivatives: short‐chain fatty acid ethyl esters, which are natural flavor agents; and a diacylglycerol‐based, potentially superior dietary fat. In both cases we applied a combination of lipases and supercritical carbon dioxide extraction for the synthesis and separation of products.