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Physical and Chemical Properties of Randomly Interesterified Blends of Corn Oil and Tallow

✍ Scribed by OSCAR O. CHACON; A. PHILIP HANDEL

Book ID
108810945
Publisher
Institute of Food Technologists
Year
1985
Tongue
English
Weight
212 KB
Volume
50
Category
Article
ISSN
0022-1147

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## Abstract A mixture of beef tallow and rapeseed oil (1:1, wt/wt) was interesterified using sodium methoxide or immobilized lipases from __Rhizomucor miehei__ (Lipozyme IM) and __Candida antarctica__ (Novozym 435) as catalysts. Chemical interesterifications were carried out at 60 and 90β€…Β°C for 0.5