Production of Margarine Fat Containing Medium- and Long-Chain Triacylglycerols by Enzymatic Interesterification of Peony Seed Oil, Palm Stearin and Coconut Oil Blends

Production of Margarine Fat Containing Medium- and Long-Chain Triacylglycerols by Enzymatic Interesterification of Peony Seed Oil, Palm Stearin and Coconut Oil Blends

This paper reports the preparation of margarine fat using Lipozyme TL IM as a catalyst and peony seed oil (PSO), palm stearin (PS) and coconut oil (CO) as raw materials. The results indicate that there were no significant changes in fatty acid composition before or after interesterification of the o...

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Bibliographic Details
Main Authors: Man Zhang, Baocheng Xu, Dongkun Zhao, Mengqi Shen, Mengjie Li, Donghao Liu, Lili Liu
Format: Article
Language:English
Published: MDPI AG 2024-05-01
Series:Foods
Subjects:
peony seed oil
interesterification
Lipozyme TL IM
margarine
coconut oil
α-linolenic acid
Online Access:https://www.mdpi.com/2304-8158/13/9/1405

Internet

https://www.mdpi.com/2304-8158/13/9/1405

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