Low-temperature directed interesterification increases triunsaturated and trisaturated triacylglycerols of palm oil and affects its thermal, polymorphic and microstructural properties

Directed interesterification (DIE) is an interesterification technique performed at a sufficiently low temperature to allow higher melting triacylglycerols (TAG) to crystallise out as they are formed during the reaction. Thus, DIE is an excellent tool for changing the TAG composition of oils and fat...

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Bibliographic Details
Main Authors: Nik Mohd Aznizan Nik Ibrahim, Lee, Yee Ying, Saw, Mei Huey, Tan, Chin Ping, Noor Lida Habi Mat Dian, Lai, Oi Ming, Norazura Aila Mohd Hassim
Format: Journal Contribution
Published: 2021
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/19749
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