Enzymatic interesterification to produce zero-trans and dialkylketones-free fats from rapeseed oil

This study aims to evaluate the potential of applying enzymatic interesterification (EIE) to produce new healthy zero-trans high vitaminic content margarine fats, based on rapeseed oil (RO) only, with a specific focus on process-induced contaminants: the dialkylketones. Three blends made of RO and f...

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Bibliographic Details

Published in:	Oilseeds and fats, crops and lipids
Main Authors:	Danthine Sabine, Closset Sébastien, Maes Jeroen, Mascrez Steven, Blecker Christophe, Purcaro Giorgia, Gibon Véronique
Format:	Article
Language:	English
Published:	EDP Sciences 2022-01-01
Subjects:	enzymatic interesterification rapeseed-based margarine zero-trans tocopherols dialkylketones
Online Access:	https://www.ocl-journal.org/articles/ocl/full_html/2022/01/ocl220027/ocl220027.html