Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency

Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency

Palm oil (PO) and palm kernel oil (PKO) compositions (100/0, 80/20, 60/40, 50/50, 40/60, 20/80 and 0/100) were interesterified in laboratory scale under predetermined conditions (0.4% sodium metoxide, 20 minutes, 100oC). The fourteen samples, before and after interesterification, were characterized...

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Bibliographic Details
Main Authors: Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves, Luiz Antonio Gioielli, Ilka S. Simões
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2001-12-01
Series:Grasas y Aceites
Subjects:
chemical interesterification
consistency
solid fat content
palm kernel oil
palm oil
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/341

Internet

http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/341

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