Enzymatic interesterification of palm oil and fractions: Monitoring the degree of interesterification using different methods

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 2, 2012, Pages 219-229

  De Clercq, Nathalie ^a   Danthine, Sabine ^b   Nguyen, Mai Tuyet ^a   Gibon, Veronique ^c   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF LIÈGE   (Belgium)

^c Desmet Ballestra Group   (Belgium)

Author keywords

Degree of interesterification; Enzymatic interesterification; Palm fractions; Palm oil; SFC profile; Triacylglycerol composition

Indexed keywords

INTERESTERIFICATION; PALM FRACTIONS; PALM OIL; SFC PROFILE; TRIACYLGLYCEROLS;

CHEMICAL PROPERTIES; DIFFERENTIAL SCANNING CALORIMETRY; GLYCEROL; ISOMERS; RATE CONSTANTS;

VEGETABLE OILS;

ELAEIS;

EID: 84861730599     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1905-x     Document Type: Article

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