Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening

Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening

This work was aimed at developing a novel fractional crystallisation process of palm-based diacylglycerol (PDAG) fat for production of palm-based diacylglycerol olein (PDAGL) and palm-based diacylglycerol stearin (PDAGS) for applications as cooking oil and bakery shortening. In the first part of thi...

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Bibliografische gegevens
Hoofdauteur: Abd Latip, Razam
Formaat: Thesis
Taal:English
Gepubliceerd in: 2012
Onderwerpen:
Cooking (Oils and fats)
Oils and fats, Edible
Stearin
Online toegang:http://psasir.upm.edu.my/id/eprint/39206/1/FBSB%202012%2037.pdf

Internet

http://psasir.upm.edu.my/id/eprint/39206/1/FBSB%202012%2037.pdf

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