Preparation of human milk fat substitutes from lard by lipase-catalyzed interesterification based on triacylglycerol profiles

JAOCS, Journal of the American Oil Chemists' Society

Volumn 91, Issue 12, 2014, Pages 1987-1998

  Zou, Xiaoqiang ^a   Huang, Jianhua ^a   Jin, Qingzhe ^a   Guo, Zheng ^b   Cheong, Lingzhi ^b   Xu, Xuebing ^b   Wang, Xingguo ^a  

^a JIANGNAN UNIVERSITY   (China)

^b AARHUS UNIVERSITY   (Denmark)

Author keywords

Enzymatic interesterification; Human milk fat substitutes; Lard; Lipozyme RM IM; Physical blending; Triacylglycerol profiles

Indexed keywords

BLENDING; GLYCEROL; PALM OIL; PALMITIC ACID; POLYUNSATURATED FATTY ACIDS;

DEGREE OF SIMILARITY; ENZYMATIC INTERESTERIFICATION; HUMAN MILK FAT SUBSTITUTES; LARD; LIPOZYME RM IM; OIL PALM; PHYSICAL BLENDING; TRIACYLGLYCEROL COMPOSITIONS; TRIACYLGLYCEROL PROFILE; TRIACYLGLYCEROLS;

SUNFLOWER OIL;

EID: 84913572965     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-014-2533-z     Document Type: Article

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