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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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Uloženo v:
Hlavní autoři: Pudji Hastuti, Tyas Utami
Médium: Artigo
Jazyk:Inglês
Vydáno: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2010-05-01
Edice:Jurnal Teknologi dan Industri Pangan
Témata:
Palm stearin
sardine oil
enzymatic-interesterification
solid fat index
slip melting point
On-line přístup:https://journal.ipb.ac.id/jtip/article/view/647
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