Comparison of lipase-transesterified blend with some commercial solid frying shortenings in Malaysia

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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...

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Bibliographic Details
Main Authors:	Chu, B. S., Ghazali, H. M., Lai, O. M., Che Man, Y. B., Yusof, S., Tee, S. B., Yusoff, M. S. A.
Format:	Article
Language:	English
Published:	Wiley 2001
Online Access:	http://psasir.upm.edu.my/id/eprint/112635/ http://psasir.upm.edu.my/id/eprint/112635/3/112635.pdf

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