Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification.

Abstract

Speciality plastic fats with no trans fatty acids suitable for use in bakery and as vanaspati substitute were prepared by interesterification of blends of palm stearin (PSt) with sal and mango fats using Lipozyme TLIM lipase as catalyst. The blends containing PSt/sal or PSt/mango showed short melting range and hence are not suitable as bakery shortenings… (More)
DOI: 10.1007/s13197-011-0492-z

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