Comparison of lipase-transesterified blend with some commercial solid frying shortenings in Malaysia
A transesterified experimental solid frying shortening was prepared from a palm stearin/palm kernel olein blend at 1:1 ratio (by weight) by using Rhizomucor miehei lipase at 60°C for 6 h. The fatty acid (FA) and triacylglycerol compositions, polymorphic forms, melting and cooling characteristics, sl...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112635/ http://psasir.upm.edu.my/id/eprint/112635/3/112635.pdf |