Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and Antibacterial

Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and Antibacterial

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Monolaurin is a monoacylglycerol, which can act as an emulsifier and antibacterial. Palm kernel oil is a monolaurin raw material that can be fractionated into palm kernel olein (PKOo) and palm kernel stearin (PKS). Therefore, this study prepares monolaurin through enzymatic glycerolysis of the PKOo-...

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Bibliographic Details
Main Authors: Ngatirah Ngatirah, Chusnul Hidayat, Endang S. Rahayu, Tyas Utami
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
palm kernel olein-stearin blend
enzymatic glycerolysis
monolaurin
emulsifier-antibacterial characteristics
antibacterial lipid
Online Access:https://www.mdpi.com/2304-8158/11/16/2412

Internet

https://www.mdpi.com/2304-8158/11/16/2412

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