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Fractionation procedures for obtaining cocoa butter-like fat from enzymatically interesterified palm olein

✍ Scribed by C. N. Chong; Y. M. Hoh; C. W. Wang


Book ID
112775629
Publisher
Springer-Verlag
Year
1992
Tongue
English
Weight
383 KB
Volume
69
Category
Article
ISSN
0003-021X

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Fractionation procedures for obtaining c
✍ C. N. Chong; Y. M. Hoh; C. W. Wang 📂 Article 📅 1992 🏛 Springer-Verlag 🌐 English ⚖ 383 KB

Solvent‐free lipase‐catalyzed incorporation of stearic acid in palm olein by the 1,3‐regiospecific Novo Lipase Lipozyme IM20 resulted in the formation of a complex mixture of fatty acid glycerides and free fatty acids. The stearoyl incorporation in palm olein gave rise to the formation of 39.3% of t