Chemical interesterification of blends with palm stearin and patawa oil
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- 作者：Pedro D. Oliveira pdoliveira@ufpa.br" class="auth_mail" title="E-mail the corresponding author ; Antonio M.C. Rodrigues amcr@ufpa.br" class="auth_mail" title="E-mail the corresponding author ; Carolina V. Bezerra cvb@ufpa.br" class="auth_mail" title="E-mail the corresponding author ; Luiza H.M. Silva ; lhmeller@ufpa.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chemical interesterification ; Vegetable oil ; Stearin ; Patawa ; Blends
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：369-376
- 全文大小：643 K
文摘
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That chemical interesterification can be applied using raw vegetable oils.
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That chemical interesterification of blends with patawa oil and palm stearin is viable.
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That it is an alternative to the partial hydrogenation process.
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That the stearin:patawa blend at 50:50 had the best properties for application in the food industry.