Chemical and enzymatic interesterification of a blend of palm stearin: Soybean oil for low trans-margarine formulation

JAOCS, Journal of the American Oil Chemists' Society

Volumn 86, Issue 7, 2009, Pages 681-697

  Costales Rodríguez, Raquel ^a   Gibon, Véronique ^a   Verhé, Roland ^b   De Greyt, Wim ^a  

^a R and D Center   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

"Low trans" margarine formulation; Batch wise and continuous packed bed enzymatic interesterification; Chemical interesterification; Lipozyme TL IM

Indexed keywords

'LOW TRANS' MARGARINE FORMULATION; ACYL MIGRATION; ACYLGLYCEROL; BATCH-WISE; BATCH-WISE AND CONTINUOUS PACKED BED ENZYMATIC INTERESTERIFICATION; INTERESTERIFICATION; LOW TEMPERATURES; OIL QUALITY; PALM STEARIN; RANDOM DISTRIBUTION; RESIDENCE TIME; SOYBEAN OIL;

MELTING POINT; PACKED BEDS; REACTION RATES; THERMOLUMINESCENCE;

PETROLEUM REFINING;

GLYCINE MAX;

EID: 67649998501     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1395-2     Document Type: Article

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