Crystallization, Physicochemical Properties, and Oxidative Stability of the Interesterified Hard Fat from Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Coconut Oil through Lipase-Catalyzed Reaction

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2474-2487

  Adhikari, Prakash ^a   Shin, Jung Ah ^b   Lee, Jeung Hee ^b   Kim, Hak Ryul ^c   Kim, In Hwan ^d   Hong, Soon Taek ^b   Lee, Ki Teak ^b  

^a Wilmar International Limited   (China)

^b Chungnam National University   (South Korea)

^c Kyungpook National University   (South Korea)

^d Korea University   (South Korea)

Author keywords

Interesterification; Oxidative stability; Polymorphism; Rice bran oil; Solid fat content

Indexed keywords

COCONUT OIL; CRYSTAL FORMS; INDUCTION TIME; INTERESTERIFICATION; LIPASE-CATALYZED; LIPOZYME TL IM; MEDIUM-CHAIN FATTY ACIDS; MELTING AND CRYSTALLIZATION; MOLAR RATIO; OXIDATIVE STABILITY; PHYSICOCHEMICAL PROPERTY; POLYMORPHIC FORMS; POTENTIAL FUNCTIONALITY; RANCIMAT; RICE BRAN OIL; SHORT SPACING; SOLID FAT CONTENT; SOYBEAN OIL;

FURFURAL; HYDROGENATION; OILSEEDS; PHENOLS; POLYMORPHISM; VEGETABLE OILS;

OXIDATION RESISTANCE;

GLYCINE MAX;

EID: 84864398447     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0544-4     Document Type: Article

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