Add to ORKGChemical interesterification is an important technological option for the production of fats targeting commercial applications. Fat blends, formulated by binary blends of palm stearin and palm olein in different ratios, were subjected to chemical interesterification. The following determinations, before and after the interesterification reactions, were done: fatty acid composition, softening point, melting point, solid fat content and consistency. For the analytical responses a multiple regression statistical model was applied. This study has shown that blending and chemical interesterifications are an effective way to modify the physical and chemical properties of palm stearin, palm olein and their blends. The mixture and chemical interest...
Physicochemical characteristics of binary blends containing refined-deodorized-bleached palm oil (RB...
Blends of canola oil (CO) and fully hydrogenated cottonseed oil (FHCSO), with 20, 25, 30, 35 and 40%...
This study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tall...
Chemical interesterification is an important technological option for the production of fats targeti...
trans-Free interesterified fat was produced for possible usage as a margarine. Palm stearin, coconut...
Palm stearin (PS), palm kernel oil (PKO) and soybean oil (SBO) blends were formulated according to D...
In this study, production of trans‐free fats through chemical interesterification of binary blends o...
Blends of palm stearin (PS), palm kernel oil (PKO) and rice bran oil (RBO) were formulated using Des...
Fat blends, formulated by mixing a highly saturated fat (palm stearin or fully hydrogenated soybean ...
O desafio das indústrias de alimentos na substituição da gordura trans em diversos produtos reside n...
Palm stearin (PS) can replace hydrogenated fat in producing shortening. The high of melting point of...
Chemical interesterification of different lipid materials has considerable potential for the produc...
Interesterification of palm stearin (PS) with liquid vegetable oils could yield a good solid fat sto...
Interesterification is one of the processes used to modify the physicochemical characteristics of oi...
Acyl migration of fatty acid at sn-2 is often observed alongside enzymatic interesterification (EIE)...
Physicochemical characteristics of binary blends containing refined-deodorized-bleached palm oil (RB...
Blends of canola oil (CO) and fully hydrogenated cottonseed oil (FHCSO), with 20, 25, 30, 35 and 40%...
This study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tall...
Chemical interesterification is an important technological option for the production of fats targeti...
trans-Free interesterified fat was produced for possible usage as a margarine. Palm stearin, coconut...
Palm stearin (PS), palm kernel oil (PKO) and soybean oil (SBO) blends were formulated according to D...
In this study, production of trans‐free fats through chemical interesterification of binary blends o...
Blends of palm stearin (PS), palm kernel oil (PKO) and rice bran oil (RBO) were formulated using Des...
Fat blends, formulated by mixing a highly saturated fat (palm stearin or fully hydrogenated soybean ...
O desafio das indústrias de alimentos na substituição da gordura trans em diversos produtos reside n...
Palm stearin (PS) can replace hydrogenated fat in producing shortening. The high of melting point of...
Chemical interesterification of different lipid materials has considerable potential for the produc...
Interesterification of palm stearin (PS) with liquid vegetable oils could yield a good solid fat sto...
Interesterification is one of the processes used to modify the physicochemical characteristics of oi...
Acyl migration of fatty acid at sn-2 is often observed alongside enzymatic interesterification (EIE)...
Physicochemical characteristics of binary blends containing refined-deodorized-bleached palm oil (RB...
Blends of canola oil (CO) and fully hydrogenated cottonseed oil (FHCSO), with 20, 25, 30, 35 and 40%...
This study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tall...