Effect of chemical interesterification on triacylglycerol and solid fat contents of palm stearin, sunflower oil and palm kernel olein blends
Author:
Affiliation:
1. Malaysian Palm Oil Board (MPOB), Bandar Baru Bangi, Kajang, Selangor, Malaysia
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200600198
Reference22 articles.
1. Tailoring the Textural Attributes of Butter Fat/Canola Oil Blends via Rhizopus arrhizus Lipase-Catalyzed Interesterification. 1. Compositional Modifications
2. Chemical and enzymatic modification of butterfat and butterfat-canola oil blends
3. Enzymatic interesterification: Process advantages and product benefits.;Husum T. L.;Oil Palm Dev.,2004
4. Physico-chemical characteristics of palm-based oil blends for the production of reduced fat spreads
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