Modification of hydrogenated canola oil/palm stearin/canola oil blends by continuous enzymatic interesterification
Three fat blends containing hydrogenated canola oil (HCO), palm stearin and canola oil (45/25/30) were interesterified in a temperature and moisture controlled packed column reactor. The moisture of the fats was controlled by a pre-column packed with Biobone (a granulated chicken bone material posse...
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| Main Authors: | , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/5819 |
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