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Enzymatic Interesterification of Palm Stearin and Sardine oil to Produce Margarine-fat

Enzymatic interesterification of Palm Stearin (PS) and Sardine Oil (SO) as source of Eicosa Pentaenoic Acid (EPA) and Docosa Hexaenoic Acid (DHA) have been of interest to modify the physical properties of the triglyceride. An attempt to enzymatic-restructure PS and SO to form Structured Lipid (SL) w...

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Principais autores: Pudji Hastuti, Tyas Utami
פורמט: Artigo
שפה:Inglês
יצא לאור: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2010-05-01
סדרה:Jurnal Teknologi dan Industri Pangan
נושאים:
Palm stearin
sardine oil
enzymatic-interesterification
solid fat index
slip melting point
גישה מקוונת:https://journal.ipb.ac.id/jtip/article/view/647
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