Physical properties of lipase-catalyzed transesterified blends of palm stearin and anhydrous milk fat

Food Chemistry

Volumn 70, Issue 2, 2000, Pages 215-219

  Lai, O M ^a   Ghazali, H M ^a   Cho, France ^a   Chong, C L ^b  

^a U   (Malaysia)

^b Palm Oil Research Institute of Malaysia   (Malaysia)

Author keywords

Anhydrous milk fat; DSC; Palm stearin; Polymorphic forms; Pseudomonas; Rhizomucor miehei; Slip melting points; Solid fat content; Table margarines; Transesterification

Indexed keywords

MARGARINE; MILK FAT; PALM OIL; TRIACYLGLYCEROL LIPASE;

ARTICLE; CATALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; ESTERIFICATION; FOOD PROCESSING; PHYSICAL PHENOMENA; PSEUDOMONAS; RHIZOMUCOR; X RAY DIFFRACTION;

PSEUDOMONAS; PSEUDOMONAS SP.; RHIZOMUCOR MIEHEI;

EID: 0034255671     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00083-2     Document Type: Article

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