Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends

Food Chemistry

Volumn 137, Issue 1-4, 2013, Pages 8-17

  Fauzi, Siti Hazirah Mohamad ^a   Rashid, Norizzah Abd ^a   Omar, Zaliha ^b  

^a UNIVERSITI TEKNOLOGI MARA   (Malaysia)

^b MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

Chemical interesterification; Design expert; Mixture design; Ternary blends

Indexed keywords

DESIGN-EXPERT; INTERESTERIFICATION; MICRO-STRUCTURAL; MICROSTRUCTURAL PROPERTIES; MINNEAPOLIS; MIXTURE DESIGN; PALM KERNEL OIL; PALM STEARIN; PHYSICOCHEMICAL PROPERTY; SODIUM METHOXIDE; SOLID FAT CONTENT; SOYBEAN OIL; TERNARY BLENDS; TERNARY MIXTURES; TRIACYLGLYCEROLS;

DESIGN; GLYCEROL; OILSEEDS; SODIUM; THERMODYNAMIC PROPERTIES;

MIXTURES;

MARGARINE; METHOXIDE SODIUM; PALM OIL; SOYBEAN OIL; TRIACYLGLYCEROL; TRISTEARIN; UNCLASSIFIED DRUG;

ARTICLE; CATALYST; CHEMICAL MODIFICATION; CHEMICAL STRUCTURE; CONFORMATIONAL TRANSITION; DIFFERENTIAL SCANNING CALORIMETRY; FAT CONTENT; INTERESTERIFICATION; LIPID COMPOSITION; PHYSICAL CHEMISTRY; SOLID FAT CONTENT; STRUCTURE ANALYSIS; TEMPERATURE SENSITIVITY; THERMAL ANALYSIS;

ESTERIFICATION; FOOD TECHNOLOGY; HOT TEMPERATURE; MARGARINE; MOLECULAR STRUCTURE; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; SOYBEAN OIL; STEARATES;

GLYCINE MAX;

EID: 84870448825     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.086     Document Type: Article

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