The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application

• Main Authors: Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Lai, Oi Ming, Arifin, Norlelawati
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/40726/1/The%20use%20of%20enzymatically%20synthesized%20medium-%20and%20long-chain%20triacylglycerols%20%28MLCT%29%20oil%20blends%20in%20food%20application.pdf; http://psasir.upm.edu.my/id/eprint/40726/; http://www.ifrj.upm.edu.my/18%20%2801%29%202011/%2836%29%20IFRJ-2010-152%20Koh%5B1%5D.pdf

The potential use of medium- and long-chain triacylglycerols (MLCT) oil blends in food applications such as frying oil and salad dressings were investigated. The frying strength of palm-based MLCT oil with different antioxidants under deep frying conditions was assessed. Palm-based MLCT oil showed b...