Structured triacylglycerol of palm-based margarine fat by continuous enzymatic interesterification
Margarine can be produced either by hydrogenation, blending or interesterification (enzymatic or chemical). Previously, partial hydrogenation was widely applied for margarine production but the process has been removed from margarine plant due to formation of trans fatty acid. Most interesterificati...
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| Main Authors: | , |
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| Format: | Proceedings Paper |
| Language: | English |
| Published: |
Malaysian Palm Oil Board
2014
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/8216 |
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