Enzymatic Hydrolysis of Used Cooking Oil Using Immobilized Lipase

  • Nor Athirah Zaharudin
  • Roslina RashidEmail author
  • Lianash Azman
  • Siti Marsilawati Mohamed Esivan
  • Ani Idris
  • Norasikin Othman
Part of the Applied Environmental Science and Engineering for a Sustainable Future book series (AESE)


The increasing production of used cooking oil (UO) has contributed to serious environmental problems. Management of this oil posed a significant challenge especially on choosing the right disposal method considering the possibilities of water and land resources contamination. Abundant amount of UO from food industry and household draw an attention where this waste could be utilized and recycled to produce valuable products. Currently, UO has been utilized for the production of biodiesel. Enzymatic hydrolysis of UO using lipase is one of the promising approaches to produce free fatty acids and glycerol, both of which are highly utilized especially in the oleochemical industries. In addition, enzymatic hydrolysis offers lots of advantages compared to conventional fat splitting process, notably its lower reaction temperature and high substrate specificity leading to products with high purity and low by-products.


Used cooking oil Enzymatic hydrolysis Lipase Free fatty acids 


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Copyright information

© Springer Nature Singapore Pte Ltd. 2018

Authors and Affiliations

  • Nor Athirah Zaharudin
    • 1
  • Roslina Rashid
    • 1
    Email author
  • Lianash Azman
    • 1
  • Siti Marsilawati Mohamed Esivan
    • 1
  • Ani Idris
    • 1
    • 2
  • Norasikin Othman
    • 3
  1. 1.Department of Bioprocess and Polymer Engineering, Faculty of Chemical and Energy EngineeringUniversiti Teknologi MalaysiaJohor BahruMalaysia
  2. 2.Institute of Bioproduct DevelopmentUniversiti Teknologi MalaysiaJohor BahruMalaysia
  3. 3.Department of Chemical Engineering, Faculty of Chemical and Energy EngineeringUniversiti Teknologi MalaysiaJohor BahruMalaysia

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