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Effect of enzymatic interesterification on melting point of palm olein

✍ Scribed by Atif A. A. Yassin; Ibrahim O. Mohamed; Mohd N. Ibrahim; Mohd S. A. Yusoff

Book ID
111634329
Publisher
Springer-Verlag
Year
2003
Tongue
English
Weight
76 KB
Volume
110
Category
Article
ISSN
0273-2289

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✍ Jamshid Farmani; Mohammad Safari; Manouchehr Hamedi πŸ“‚ Article πŸ“… 2006 πŸ› John Wiley and Sons 🌐 English βš– 256 KB

## Abstract The utilization of palm olein in the production of zero‐__trans__ Iranian vanaspati through enzymatic interesterification was studied. Vanaspati fat was made from ternary blends of palm olein (POL), low‐erucic acid rapeseed oil (RSO) and sunflower oil (SFO) through direct interesterific