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Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends


Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends



Food Chemistry 86(2): 229-235



ISSN/ISBN: 0308-8146

DOI: 10.1016/j.foodchem.2003.09.030

Fat and oil blends, formulated by mixing palm stearin (PS) and palm kernel olein (PKOo) in different ratios from 20:80 to 80:20 (wt%), were subjected to chemical interesterification with sodium methoxide as catalyst. The slip melting point (SMP), solid fat content (SFC), triglyceride (TG) profile, melting thermogram, polymorphic form and crystal morphology of the interesterified and non-interesterified mixtures were evaluated.

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Accession: 004132056

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