Physicochemical properties of interesterified blends of fully hydrogenated crambe abyssinica oil and soybean oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 91, Issue 1, 2014, Pages 111-123

  Guedes, A M M ^a   Ming, Chiu Chih ^a   Ribeiro, Ana Paula Badan ^a   Da Silva, Roberta Claro ^b   Gioielli, Luiz Antonio ^b   Gonçalves, Lireny Aparecida Guaraldo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Behenic acid; Chemical interesterification; Crambe abyssinica (Hochst); Solid fat content; Soybean oil; Triacylglycerols

Indexed keywords

BEHENIC ACIDS; CHEMICAL INTERESTERIFICATION; CRAMBE ABYSSINICA (HOCHST); SOLID FAT CONTENT; TRIACYLGLYCEROLS;

BLENDING; CHOLESTEROL; GLYCEROL; HYDROGENATION; OILS AND FATS; SATURATED FATTY ACIDS;

SOYBEAN OIL;

EID: 84892496991     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-013-2360-7     Document Type: Article

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