Stöbener, Anne-Kathrin ChristineAnne-Kathrin ChristineStöbenerFabuel-Ortega, MarioMarioFabuel-OrtegaBolten, Christoph J.Christoph J.BoltenAnanta, EdwinEdwinAnantaNalur, ShanthaShanthaNalurLiese, AndreasAndreasLiese2020-11-252020-11-252019International Journal of Food Science and Technology 3 (55): 1265-1271 (2020-03-01)http://hdl.handle.net/11420/7770© 2019 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF). Partial glycerides are widely used ingredients in confectionery products that can be produced from natural fats. In a biocatalytic partial hydrolysis of cocoa butter and palm oil fractions, a product mixture containing 1.5% monoglycerides and 5.5% diglycerides intended for the use in confectionery products was created. This study is a proof of principle that shows the feasibility of monitoring the biocatalytic partial hydrolysis of these two natural fats in situ with ATR-FTIR spectroscopy. An economic approach was utilised for calibration since partial glyceride calibration standards are costly and poorly available. The released compounds were quantified by means of chemometric modelling, and the model was validated with gas chromatography. Resulting root mean square errors were in the low per cent range. Additionally, the results indicate that distinction of the released free fatty acids is possible with ATR-FTIR spectroscopy.en0950-5423201912651271Wiley-Blackwellhttps://creativecommons.org/licenses/by-nc-nd/4.0/BiocatalysisFourier-transform mid-infrared spectroscopyin situ monitoringnatural fatpartial hydrolysisBiowissenschaften, BiologieJournal Article10.15480/882.305310.1111/ijfs.1436610.15480/882.3053Other