Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients

• Main Authors: Marikkar, Mohammed Nazrim, Nasyrah, A.R., Mirghani, Mohamed Elwathig Saeed, Dzulkifly, M.H.
• Format: Conference or Workshop Item
• Language: English; English
• Published: Kulliyah of Engineering, International Islamic University Malaysia 2016
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/51440/2/ICBioE2016_Program_Book.pdf; http://irep.iium.edu.my/51440/8/51440-up-date.pdf; http://irep.iium.edu.my/51440/

A study was carried out to compare the composition and thermal characteristics of mono- (MAG) and di-acylglycerol (DAG) from the seed fat of Shorea macrophylla known as Engkabang fat (EF) with those derived from cocoa butter (CB), palm (PO), rapeseed (RS) and sunflower (SF) oils. Solid-phase enzymat...