Similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: a lab-scale study
The presence of solid fat content (SFC) of vegetable fats at human body temperature (37°C) has been linked to altered fat digestibility and metabolism. In this study, the possibility of reducing the SFC in chemically interesterified palm olein (CIEPO) while maintaining physical properties similar to...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley-VCH Verlag GmbH & Co. KGaA
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/53818/1/Similar%20physical%20characteristics%20but%20distinguishable%20.pdf |
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