Comparison of lipase-transesterified blend with some commercial solid frying shortenings in Malaysia

• Main Authors: Chu, B. S., Ghazali, H. M., Lai, O. M., Che Man, Y. B., Yusof, S., Tee, S. B., Yusoff, M. S. A.
• 格式: Article
• 语言: English
• 出版: Wiley 2001
• 在线阅读: http://psasir.upm.edu.my/id/eprint/112635/3/112635.pdf; http://psasir.upm.edu.my/id/eprint/112635/; https://aocs.onlinelibrary.wiley.com/doi/10.1007/s11745-001-0416-7

A transesterified experimental solid frying shortening was prepared from a palm stearin/palm kernel olein blend at 1:1 ratio (by weight) by using Rhizomucor miehei lipase at 60°C for 6 h. The fatty acid (FA) and triacylglycerol compositions, polymorphic forms, melting and cooling characteristics, sl...