$The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation$
QR Code

QR Code

The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation

Palm oil (PO) and fully hydrogenated palm oil (FHPO) were subjected to enzymatic interesterification using 9.5% of TLIM Lipozyme. The optimum condition for this process occurred at 62.75°C, with reaction time 172.50 minutes with the ratio of 1:1 for palm oil to hydrogenated palm oil respectively. Th...

Full description

Bibliographic Details
Main Authors:	Mohamad Alwi, Siti Maslina, Lai, Oi Ming
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia Press 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/67237/ http://psasir.upm.edu.my/id/eprint/67237/1/17%20JST-1091-2018.pdf

Similar Items

Enzymatic interesterification, fractional crystallisation and its physicochemical properties of palm-based cocoa butter equivalent with high palmitoyl-oleoyl-stereoyl level
by: Mohamad Alwi, Siti Maslina
Published: (2018)

Physicochemical properties of enzymatically produced palm-oil-based cocoa butter substitute (CBS) with cocoa butter mixture
by: Biswas, Nirupam, et al.
Published: (2018)

Cocoa butter substitute (CBS) produced from palm mid-fraction/palm kernel oil/palm stearin for confectionery fillings
by: Biswas, Nirupam, et al.
Published: (2017)

Blending of palm mid-fraction, refined bleached deodorized palm kernel oil or palm stearin for cocoa butter alternative
by: Biswas, N., et al.
Published: (2016)

Supercritical carbon dioxide fractionation of palm kernel oil and formulation of cocoa butter replacers fat.
by: Sarker, Md. Zaidul Islam
Published: (2003)

Production of cocoa butter substitute via enzymatic interesterification of fully hydrogenated palm kernel oil, coconut oil and fully hydrogenated palm stearin blends
by: Ornla-Ied, Pimwalan, et al.
Published: (2022)

Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends
by: Akanda, Md Jahurul Haque, et al.
Published: (2018)

Blending of supercritical carbon dioxide (SC-CO2) extracted palm kernel oil fractions and palm oil to obtain cocoa butter replacers
by: Sarker, Md. Zaidul Islam, et al.
Published: (2007)

Lipase-catalyzed incorporation of n−3 PUFA into palm oil
by: Fajardo, A. Ramírez, et al.
Published: (2003)

Supercritical carbon dioxide (SC-CO2) extraction and fractionation of palm kernel oil from palm kernel as cocoa butter replacers blend
by: Sarker, Md. Zaidul Islam, et al.
Published: (2006)

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
by: Akanda, Md Jahurul Haque, et al.
Published: (2017)

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
by: Jahurul, M. H. A., et al.
Published: (2017)

Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers
by: Akanda, Md. Jahurul Haque
Published: (2013)

Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute
by: Abdul Halim, Halimatun Sa'adiah, et al.
Published: (2019)

Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations
by: Kumara, Bakti
Published: (2003)

Kinetic and Crystallization Behaviour of Palm Oil, Palm Kernel Oil and Their Lipase-Catalyzed Interestified Blends Using Viscometry
by: Chen, Chit Way
Published: (2004)

Screening, isolation and identification of microbial lipase producers from palm oil mills
by: Long, Kamariah, et al.
Published: (2004)

Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard
by: Marikkar, Mohammed Nazrim, et al.
Published: (2002)

Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard
by: Marikkar, J.M.N, et al.
Published: (2002)

Enzyme Catalyzed Synthesis of Fatty Monoethanolamides from Palm Kernel Oil Fractions
by: Yap, Chiew Lin
Published: (1998)

Characteristics of Biodiesel Produced From Palm Oil via Base Catalyzed Transesterification
by: Cadence Isis, Tay
Published: (2012)

Characterization of Biodiesel Produced from Palm Oil via Base Catalyzed Transesterification
by: Ali, Eman N., et al.
Published: (2013)

Fractional extraction of coconut oil by supercritical fluid extraction and its application as cocoa butter substitute in chocolate production
by: Abdul Halim, Halimatun Sa'adiah
Published: (2017)

Comparison of transesterified palm stearin/sunflower oil blends catalyzed by Pseudomonas and Mucor javanicus lipase
by: Lim, L.P., et al.
Published: (2001)

A process for producing high oleic content liquid palm oil fraction
by: Lai, Oi Ming, et al.
Published: (2013)

Lipase-catalyzed synthesis of palm-based wax esters
by: Gunawan, Erin Ryantin, et al.
Published: (2004)

Alcoholysis of palm oil mid-fraction by lipase from Rhizopus rhizopodiformis
by: Basri, Mahiran, et al.
Published: (1997)

Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
by: Abd Latip, Razam, et al.
Published: (2013)

Enzymatic and chemical modification of palm oil, palm kernel oil and its fractions.
by: Lai, Oi Ming, et al.
Published: (2012)

Physical properties of Pseudomonas and Rhizomucor miehei lipase-catalyzed transesterified blends of palm stearin:palm kernel olein
by: Lai, Oi Ming, et al.
Published: (1998)

Hard cocoa butter replacers from mango seed fat and palm stearin
by: Jahurul, Md. Haque Akanda, et al.
Published: (2014)

Rice bran lipase catalyzed esterification of palm oil fatty acid distillate and glycerol in organic solvent
by: Chong, Fui Chin, et al.
Published: (2007)

Optimization of the enzyme-catalyzed synthesis of amino acid-based surfactants from palm oil fractions
by: Ee, Lin Soo, et al.
Published: (2003)

Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
by: Jahurul, Md. Haque Akanda, et al.
Published: (2014)

Lipase catalyzed enantioselective esterification reaction to produce chiral products
by: Basri, Mahiran, et al.
Published: (1999)

Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings
by: Hussain, Norhayati, et al.
Published: (2025)

Optimization and characterization of lipase-catalyzed synthesis of palm amino acid surfactant
by: Bidin, Hasmah
Published: (2009)

Market Efficiency in Palm Oil and Cocoa Futures
by: Kaur, Bisant
Published: (1994)

Lipase-catalyzed acidolysis of palm olein and caprylic acid in a continuous bench-scale packed bed bioreactor
by: Lai, Oi Ming, et al.
Published: (2005)

Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases
by: Lai, Oi Ming
Published: (1998)