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Enzymatic interesterification of palm stearin and palm kernel olein

  • Published:1999-09 Issue:9 Volume:76 Page:1003-1008
  • ISSN:0003-021X
  • Container-title:Journal of the American Oil Chemists' Society
  • language:en
  • Short-container-title:J Am Oil Chem Soc

Author:

Zainal Zaida1,Affandi Yusoff Mohd Suria1

Affiliation:

1. Chemistry and Technology Department, Palm Oil Research of Malaysia, No. 6; Persiaran Institusi, Bandar Baru Bangi; 43000 Kajang Selangor Malaysia

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Chemical Engineering

Reference27 articles.

1. Interesterification-A Useful Area of Processing Palm Oil Products for Use in Table Margarine;Teah;Palm Oil Developments,1993

2. Physical Properties of Interesterified Fat Blends;Zeiton;J. Am. Oil Chem. Soc.,1993

3. Teah , Y.K. T. Suzukim M. Shaarin H.H. Chuan Increased Usage of Palm Oil by Interesterification in Japanese Margarine PORIM Report 1 7 1993

4. Hydrogenation Is Often Unnecessary with Palm Oil;Teah;Palm Oil Developments,1993

5. Food Product Formulation to Minimize the Content of Hydrogenated Fats;Berger;Lipid Technol.,1993

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