Enzymatic Interesterification of Coconut and Hemp Oil Mixtures to Obtain Modified Structured Lipids

The interesterification process allows structured lipids (SLs) to be obtained with a modified triacylglycerol (TAG) structure, in which the unfavorable saturated fatty acids (SFAs) are replaced with nutritionally significant fatty acids (FAs) such as monounsaturated (MUFAs) and polyunsaturated (PUFA...

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Bibliographic Details
Published in:Foods
Main Authors: Ranahansi Rangadharee Bandara, Chloé Louis-Gavet, Joanna Bryś, Diana Mańko-Jurkowska, Agnieszka Górska, Rita Brzezińska, Marta Siol, Sina Makouie, Bharani Kumar Palani, Marko Obranović, Piotr Koczoń
Format: Article
Language:English
Published: MDPI AG 2024-08-01
Subjects:
coconut oil
hemp oil
interesterification
fatty acid composition
oxidative stability
Online Access:https://www.mdpi.com/2304-8158/13/17/2722

Internet

https://www.mdpi.com/2304-8158/13/17/2722

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