Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends
Author:
Affiliation:
1. School of Food and Bioengineering, Hefei University of Technology
2. Key Laboratory for Agricultural Products Processing of Anhui Province
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/68/2/68_ess18201/_pdf
Reference44 articles.
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2. 2) Rao, H.; Deng, Z.Y. Harm and response of trans fatty acids in the artificial fats. J. Chin. Inst. Food Sci. Technol. 8, 118-126 (2012).
3. 3) Field, A.E.; Willett, W.C.; Lissner, L.; Colditz, G.A. Dietary fat and weight gain among women in the nurses’ health study. Obesity 15, 967-976 (2007).
4. 4) De Clercq, N.; Danthine, S.; Nguyen, M.T.; Gibon, V.; Dewettinck. K. Enzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods. J. Am. Oil Chem. Soc. 89, 219-229 (2012).
5. 5) Li, Y.; Zhao, J.L.; Xie, X.D.; Zhang, Z.; Zhang, N.; Wang, Y. A low trans margarine fat analog to beef tallow for healthier formulations: optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil. Food Chem. 255, 405-413 (2018).
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