Effects of degree of enzymatic interesterification on the physical properties of margarine fats: Solid fat content, crystallization behavior, crystal morphology, and crystal network

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 14, 2004, Pages 4423-4431

  Zhang, Hong ^a   Smith, Paul ^b   Adler Nissen, Jens ^c  

^a NOVOZYMES A S   (Denmark)

^b INSTITUTE FOR SURFACE CHEMISTRY   (Sweden)

^c TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Crystallization; DSC, X ray; Interesterification; Lipozyme TL IM; Nuclear magnetic resonance (NMR); Packed bed reactor; Polar light microscopy

Indexed keywords

DIACYLGLYCEROL; FAT; FATTY ACID; LIPOZYME TL IM; MARGARINE; MARGARINE FAT; RAPESEED OIL; TRIACYLGLYCEROL LIPASE; UNCLASSIFIED DRUG;

ARTICLE; CRYSTAL STRUCTURE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ENZYME MECHANISM; ESTERIFICATION; FAT CONTENT; FATTY ACID SYNTHESIS; FISHER TURNBULL MODEL; KINETICS; MODEL; NUCLEAR MAGNETIC RESONANCE; OSCILLATION; PACKED BED REACTOR; PHYSICAL CHEMISTRY; POLARIZATION MICROSCOPY; SOLID FAT CONTENT; TEMPERATURE; ULTRASTRUCTURE; X RAY;

CHEMISTRY, PHYSICAL; CRYSTALLIZATION; CRYSTALLOGRAPHY, X-RAY; DIGLYCERIDES; ESTERIFICATION; FATTY ACIDS, NONESTERIFIED; LIPIDS; MARGARINE; THERMODYNAMICS;

MARTES PENNANTI; SINAPIS ARVENSIS;

EID: 3142545733     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035022u     Document Type: Article

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