Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends

Food Chemistry

Volumn 86, Issue 2, 2004, Pages 229-235

  Norizzah, A R ^a   Chong, C L ^b   Cheow, C S ^a   Zaliha, O ^b  

^a UNIVERSITI TEKNOLOGI MARA   (Malaysia)

^b MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

Chemical interesterification; Palm kernel olein; Palm stearin; Slip melting point; Solid fat content

Indexed keywords

FAT; MARGARINE; PALM OIL; TRIACYLGLYCEROL; TRIOLEIN; TRISTEARIN; VEGETABLE OIL; WATER OIL CREAM;

ARTICLE; CATALYST; CRYSTAL STRUCTURE; FAT CONTENT; FOOD BIOTECHNOLOGY; INTERESTERIFICATION; MELTING POINT; PHYSICAL CHEMISTRY; STATISTICAL SIGNIFICANCE; STRUCTURE ANALYSIS; THERMOGRAPHY; X RAY DIFFRACTION;

EID: 1442336521     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.09.030     Document Type: Article

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