Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil

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Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil

The enzymatic interesterification (IE) of palm olein (PO) and virgin coconut oil (VCO) with the high oleic acid (86%) Moringa oleifera seed oil (MoO) could yield a good source of oleic acid fat stock that may contain desirable nutritional and physical properties. Lipozyme RMIM resulted in different...

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Bibliographic Details
Main Authors:	Dollah, Sarafhana, Mohammed, Abdulkarim Sabo, Ahmad, Siti Hajar, Khoramnia, Anahita, Mohd Ghazali, Hasanah
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Cientificas 2015
Online Access:	http://psasir.upm.edu.my/id/eprint/37481/ http://psasir.upm.edu.my/id/eprint/37481/1/Enzymatic%20interesterification%20on%20the%20physicochemical%20properties%20of%20Moringa%20oleifera%20seed%20oil%20blended%20with%20palm%20olein%20and%20virgin%20coconut%20oil.pdf

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