Properties of Frying Shortening Prepared from Lipase-Transesterified Palm Stearin and Palm Kernel Olein Blend

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Properties of Frying Shortening Prepared from Lipase-Transesterified Palm Stearin and Palm Kernel Olein Blend

Transesterification process is a vital tool to tailor-make trans-free fats and oils products. Palm stearin (PS) is the solid fraction of palm oil, while palm kernel olein (PKO) is the liquid fraction extract from the palm kernel. The combination of this hard stock and the liquid oil in a transest...

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Bibliographic Details
Main Author:	Tee, Siok Bee
Format:	Thesis
Language:	English English
Published:	2001
Subjects:	Transesterification. Oils and fats. Lipase.
Online Access:	http://psasir.upm.edu.my/id/eprint/8433/ http://psasir.upm.edu.my/id/eprint/8433/1/FSMB_2001_6_IR.pdf

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