Preparation of recombined milk using modified butterfats containing α-linolenic acid.

Abstract

UNLABELLED Modified butterfats (MBFs) were produced by lipase-catalyzed interesterification with 2 substrate blends (6:6:8 and 4:6:10, by weight) of anhydrous butterfat (ABF), palm stearin, and flaxseed oil in a stirred-batch type reactor after short path distillation. The 6:6:8 and 4:6:10 MBF contained 21.7% and 26.5%α-linolenic acid, respectively. Total… (More)
DOI: 10.1111/j.1750-3841.2012.03011.x

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Cite this paper

@article{Shin2013PreparationOR, title={Preparation of recombined milk using modified butterfats containing α-linolenic acid.}, author={Jung-Ah Shin and Dan Yang and Lujing Gan and Soon-Taek Hong and Eui Suk Lee and Sang Hyun Park and Ki-teak Lee}, journal={Journal of food science}, year={2013}, volume={78 1}, pages={C17-24} }