Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases
Palm stearin, the cheaper and more solid fraction of palm oil, is a useful hard fat in the manufacture of edible fat such as margarine. However, with slip melting points ranging between 46 to 56°C, only 10% of palm stearin can be added to a standard table margarine. This study was conducted to in...
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| Format: | Thesis |
| Language: | English English |
| Published: |
1998
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8518/1/FSMB_1998_6_A.pdf |
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