Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical properties

Storage stability of margarines produced

Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods – Chemical properties

✍ Hong Zhang; Charlotte Jacobsen; Lars Saaby Pedersen; Morten Würtz Christensen; J 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 642 KB

## Abstract In this study, four margarine hardstocks were produced, two from enzymatically interesterified fats at 80 and 100% conversion, one from chemically randomized fat and one from physically mixed fat. These four hardstocks, blended with 50% sunflower oil, were mainly used for the production