Effect of interesterification on the structure and physical properties of high-stearic acid soybean oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 74, Issue 3, 1997, Pages 327-329

  List, G R ^a   Mounts, T L ^a   Orthoefer, F ^b   Neff, W E ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b Riceland Foods   (United States)

Author keywords

Dropping point; Genetically modified soybean oil; Interesterification; Margarine oils; Palm oil; Solid fat index; Stearic acid; Triglycerides

Indexed keywords

CARBOXYLIC ACIDS; CHEMICAL MODIFICATION; COMPOSITION EFFECTS; DILATOMETERS; ESTERIFICATION; HIGH PRESSURE LIQUID CHROMATOGRAPHY; MOLECULAR STRUCTURE;

INTERESTERIFICATION; SOLID FAT INDEX (SFI); SOYBEAN OILS; STEARIC ACIDS; TRIGLYCERIDES;

VEGETABLE OILS;

EID: 0031102696     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-997-0145-6     Document Type: Article

References (18)

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