Similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: a lab-scale study

• Main Authors: Mo, Shuen Yeing, Teng, Kim Tiu, Nesaretnam, Kalanithi, Lai, Oi Ming
• Format: Article
• Language: English
• Published: Wiley-VCH Verlag GmbH & Co. KGaA 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/53818/1/Similar%20physical%20characteristics%20but%20distinguishable%20.pdf; http://psasir.upm.edu.my/id/eprint/53818/; http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201500305/abstract

The presence of solid fat content (SFC) of vegetable fats at human body temperature (37°C) has been linked to altered fat digestibility and metabolism. In this study, the possibility of reducing the SFC in chemically interesterified palm olein (CIEPO) while maintaining physical properties similar to...