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Enzymatic synthesis of structured lipids through interesterification of palm stearin (POs) IV 14, cottonseed oil (CSO) and palm olein (POo)

Structured lipids were produced from ternary blending of palm stearin (POs) with iodine value (IV=14), cottonseed oil (CSO) and palm olein (POo) through enzymatic interesterification (IE). Eighteen ternary blends of POs:CSO:POo that were produced from Mixture Procedure (D-Optimal) in Design-Expert®...

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Bibliographic Details
Main Authors: Zarinah Zakaria, Nazaruddin Ramli, Nor Aini Idris
Format: Journal Contribution
Language:English
Published: 2020
Subjects:
Stearin
Cottonseed oil
Olein
Lipids
Interesterification
Enzymes
Physicochemical properties
Blending
Filtration
Experimental design
Unsaturated fatty acids
Saturated fatty acids
Iodine
Melting point
Fatty acids
Melting
Crystallization
Temperature
Palmitic acid
Triacylglycerols
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/17815
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http://agris.upm.edu.my:8080/dspace/handle/0/17815

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