Interesterified trans-free fats rich in sn-2 nervonic acid prepared using Acer truncatum oil, palm stearin and palm kernel oil, and their physicochemical properties

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• 作者：Peng Hu^a ; Xuebing Xu^b ; Liangli Lucy Yu^c ; ^lyu5@umd.edu
• 关键词：Acer truncatum oil ; Nervonic acid ; trans-free margarine ; Interesterification
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PA
• 页码：156-163
• 全文大小：1142 K
• 卷排序：76

文摘

Trans-free margarines containing nervonic acid were prepared via interesterification. More nervonic acids were located at sn-2 position of the interesterified fats. All interesterified fats showed satisfied contents of tocopherol. The interesterified fats showed SFC values less than 2% at 40 °C. The interesterified fats exhibited only spherulitic needle-like crystals in β′ form.