Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin

Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin

Butter is generally made from milk fat, which contains high levels of saturated fatty acids, thus providing health risks. Therefore, alternatives are needed, namely recombined butter by substituting other healthier saturated fats, namely fat rich in monoacylglycerols (MAG) and diacylglycerols (DAG)...

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Bibliographic Details
Main Authors: Edy Subroto, Annisa Amila Sholihat, Yana Cahyana, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:International Journal of Food Properties
Subjects:
Fatty acid
milk fat
acylglycerol
emulsion
thermal properties
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2024.2330516

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2024.2330516

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