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...
Saved in:
Main Author: | Lai, Oi Ming |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
1998
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/8518/1/FSMB_1998_6_A.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Properties of Frying Shortening Prepared from Lipase-Transesterified Palm Stearin and Palm Kernel Olein Blend
by: Tee, Siok Bee
Published: (2001) -
Production of Processed Cheese Using Lipase-Catalyzed Transesterified Palm Kernel Olein and Anhydrous Milk Fat Mixtures
by: Mohamed Ismail, Mariam
Published: (1999) -
Performance of Lipase-Transesterified Frying Shortening for Frying of Banana Chips
by: Chu, Boon Seang
Published: (2000) -
Production of Mycelium-Bound Lipase from Rhizomucor Miehei and its Application in the Modification of Palm Kernel Olein: Anhydrous Milk Fat for Ice Cream Emulsion
by: Liew, Margaret Yoon Bing
Published: (2001) -
Transesterification of Palm Olein by Immobilised Microbial Lipases
by: Sidek, Hamidah
Published: (1996)