Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases

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Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases

Palm stearin, the cheaper and more solid fraction of palm oil, is a useful hard fat in the manufacture of edible fat such as margarine. However, with slip melting points ranging between 46 to 56°C, only 10% of palm stearin can be added to a standard table margarine. This study was conducted to in...

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Bibliographic Details
Main Author:	Lai, Oi Ming
Format:	Thesis
Language:	English English
Published:	1998
Subjects:	Transesterification. Oils and fats, Edible. Lipase.
Online Access:	http://psasir.upm.edu.my/id/eprint/8518/ http://psasir.upm.edu.my/id/eprint/8518/1/FSMB_1998_6_A.pdf

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