Production of one novel low-calorie structured lipid using tiger nut oil by enzymatic transesterification

The objective of the present study was to produce one novel low-calorie structured lipids (SLs), that can be used as a healthy alternative of shortening fat. SLs were produced by the interesterification of tiger nut oil (TNO) and methyl behenate using Lipozyme RMIM at a temperature of 85 °C, an agit...

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Principais autores:	Hira Ijaz, Shangde Sun, Gholamreza Abdi, Rana Muhammad Aadil
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2025-06-01
Colecção:	Applied Food Research
Assuntos:	Interesterification Structured lipids Tiger nut oil Shortening Slip melting point Solid fat content
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2772502225002525
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