A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil

Author:

Li Ying,Zhao Jinli,Xie Xiaodong,Zhang Zhen,Zhang Ning,Wang Yong

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Department of Science and Technology of Guangdong Province

Bureau of Science and Information of Qinyuan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Functionality and physical properties of interesterified high oleic shortening structured with stearic acid;Ahmadi;Food Chemistry,2009

2. Utilization of palm oil and palm products in shortenings and margarines;Aini;European Journal of Lipid Science and Technology,2007

3. AOCS (1993). Official methods and recommended practices of the American Oil Chemists’ Society. Cd 3d-63, 4th ed. Champaign, IL: AOCS.

4. AOCS (1996). Official methods and recommended practices of the American Oil Chemists’ Society. Cd 8b-90, 5th ed. Champaign, IL: AOCS.

5. AOCS (2009). Official methods and recommended practices of the American Oil Chemists’ Society. Ch 3-91, 6th ed. Champaign, IL: AOCS.

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