Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening

• Main Author: Abd Latip, Razam
• Format: Thesis
• Language: English
• Published: 2012
• Subjects: Cooking (Oils and fats); Oils and fats, Edible; Stearin
• Online Access: http://psasir.upm.edu.my/id/eprint/39206/1/FBSB%202012%2037.pdf; http://psasir.upm.edu.my/id/eprint/39206/

This work was aimed at developing a novel fractional crystallisation process of palm-based diacylglycerol (PDAG) fat for production of palm-based diacylglycerol olein (PDAGL) and palm-based diacylglycerol stearin (PDAGS) for applications as cooking oil and bakery shortening. In the first part of thi...