Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin

Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin

In this study, enzymatic interesterification of hybrid palm stearin mixed with palm kernel oil (HPS/PKO, 70/30) was conducted to provide a new source of vegetable fat, which was compared with the traditional palm stearin blend (PS/PKO). The triacylglycerides results indicated that the enzyme (Lipozy...

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Bibliographic Details
Main Authors: Reyna Janin Flores Ruedas, Elena Dibildox-Alvarado, Jaime David Pérez Martínez, Nayma Itandehuit Murillo Hernández
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:CyTA - Journal of Food
Subjects:
hybrid palm stearin
palm stearin
enzymatic interesterification
triacylglycerides
rheology
microscopy
Online Access:http://dx.doi.org/10.1080/19476337.2019.1699168

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