Effect of enzymatic transesterification on the fluidity of palm stearin-palm kernel olein mixtures

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Effect of enzymatic transesterification on the fluidity of palm stearin-palm kernel olein mixtures

In an effort to improve the physical and/or melting characteristics of solid fats, the enzymatic transesterification of palm stearin-palm kernel olein (40:60) in a solvent-free system was investigated. The enzymes used were Celite-bound lipases that include 1,3-specific lipases such as Aspergillus n...

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Bibliographic Details
Main Authors:	Lai, Oi Ming, Mohd Ghazali, Hasanah, Chong, Chiew Let
Format:	Article
Language:	English English
Published:	Elsevier Science 1998
Online Access:	http://psasir.upm.edu.my/id/eprint/51374/ http://psasir.upm.edu.my/id/eprint/51374/1/51374.pdf http://psasir.upm.edu.my/id/eprint/51374/7/1-s2.0-S0308814698000466-main.pdf

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