Enzymatic Interesterification of Rambutan Kernel Olein and Stearin for Specialty Fats Production

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Enzymatic Interesterification of Rambutan Kernel Olein and Stearin for Specialty Fats Production

In this study, olein and stearin of rambutan kernel fat was produced by fractionation at 15ºC. Purification of crude rambutan fat was also carried out. Fat modification was further developed to generate specialty fat through both fractions of rambutan fat. Besides that, palm mid (PMF), palm olein...

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Bibliographic Details
Main Author:	Ramli, Nazaruddin
Format:	Thesis
Language:	English English
Published:	2008
Subjects:	Fruit - Anatomy
Online Access:	http://psasir.upm.edu.my/id/eprint/7206/ http://psasir.upm.edu.my/id/eprint/7206/1/IB_2008_12a.pdf

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