Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system

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Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system

Enzymatic glycerolysis produced ground nut oil-based diacylglycerols (GNO-DAG) with a purity of 43.28 ± 0.89 (GNO-DAG40). GNO-DAG80 (with a DAG purity of 87.33 ± 0.61) was obtained after purification using molecular distillation. Traditional palm oil was mixed with the “liquid” DAG as margarine base...

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Bibliographic Details
Main Authors:	Ke, Wanting, Lee, Yee-Ying, Cheng, Jianqiang, Tan, Chin-Ping, Lai, Oi-Ming, Li, Aijun, Wang, Yong, Zhang, Zhen
Format:	Article
Published:	Elsevier 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/105726/

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