Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils
This study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tallow with corn, canola and safflower oils individually at various tallow blend ratios (60, 70, 80%) and catalyst concentrations (0.75, 0.875, 1%). Several physical and chemical properties of interester...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2021-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1890 |