Trans ‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends
Author:
Affiliation:
1. Department of Food Science and Engineering, Faculty of Agricultural Biosystems Engineering, University of Tehran, Karaj, Iran
2. Research and Development Laboratory, Faravard Company (Edible oil and fat producing Co.), Fariman, Iran
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200900092
Reference31 articles.
1. Trans Fatty Acids Intake: Epidemiology and Health Implications
2. Preparation of Interesterified Plastic Fats from Fats and Oils Free of Trans Fatty Acid
3. Production of zero trans Iranian vanaspati using chemical transesterification and blending techniques from palm olein, rapeseed and sunflower oils
4. Trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils
5. Application of palm olein in the production of zero‐ trans Iranian vanaspati through enzymatic interesterification
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