Similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: a lab-scale study
The presence of solid fat content (SFC) of vegetable fats at human body temperature (37°C) has been linked to altered fat digestibility and metabolism. In this study, the possibility of reducing the SFC in chemically interesterified palm olein (CIEPO) while maintaining physical properties similar to...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Wiley-VCH Verlag GmbH & Co. KGaA
2016
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Online Access: | http://psasir.upm.edu.my/id/eprint/53818/1/Similar%20physical%20characteristics%20but%20distinguishable%20.pdf |