Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification
Author:
Funder
National Natural Science Foundation of China
Young Scientists of Jiangxi Province
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-018-3543-x.pdf
Reference35 articles.
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2. Adhikari P et al (2010b) Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin. Food Chem 119:1332–1338. https://doi.org/10.1016/j.foodchem.2009.09.009
3. Adhikari P, Shin JA, Lee JH, Kim HR, Kim IH, Hong ST, Lee KT (2012) Crystallization, physicochemical properties, and oxidative stability of the interesterified hard fat from rice bran oil, fully hydrogenated soybean oil, and coconut oil through lipase-catalyzed reaction. Food Bioprocess Technol 5:2474–2487. https://doi.org/10.1007/s11947-011-0544-4
4. Aini IN, Miskandar MS (2007) Utilization of palm oil and palm products in shortenings and margarines. Eur J Lipid Sci Technol 109:422–432. https://doi.org/10.1002/ejlt.200600232
5. Alvarez CA, Akoh CC (2015) Enzymatic synthesis of infant formula fat analog enriched with capric acid. J Am Oil Chem Soc 92:1003–1014. https://doi.org/10.1007/s11746-015-2662-z
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