Structured lipids obtained by chemical interesterification of olive oil and palm stearin

LWT

Volumn 43, Issue 5, 2010, Pages 752-758

  da Silva, Roberta C ^a   Soares, Daniela F ^a   Lourenço, Maíra B ^a   Soares, Fabiana A S M ^a   da Silva, Kelly G ^a   Gonçalves, Maria Inês A ^b   Gioielli, Luiz A ^a  

^a Faculty of Pharmaceutical Sciences   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Olive oil; Palm stearin; Physicochemical properties; Shortenings; Zero trans fat

Indexed keywords

FATTY ACIDS; GLYCEROL; MELTING POINT; PALM OIL; POLYMER BLENDS; SODIUM COMPOUNDS;

CHEMICAL INTERESTERIFICATION; INTERESTERIFICATION; PALM STEARIN; PHYSICOCHEMICAL PROPERTY; SHORTENING; SOLID FAT CONTENT; STRUCTURED LIPIDS; TRANS FATS; TRIACYLGLYCEROLS; ZERO TRANS FAT;

OLIVE OIL;

EID: 76749102354     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.12.010     Document Type: Article

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