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Semi-solid fat by interesterification of red palm oil with other vegetable oils.

Dr., Sakina Khatoon (2000) Semi-solid fat by interesterification of red palm oil with other vegetable oils. Journal of Food Lipids, 7 (2). 83-93, 31 ref..

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Abstract

Interesterification of appropriate blends of vegetable oils offers an alternative method for obtaining semi-solid fats without hydrogenation. Random interesterification was carried out on blends of different oils, namely palm oil and sunflower oil (8:2, 7:3 and 6:4 (w/w)), palm oil and rice bran oil (8:2 and 7:3 (w/w)), palm oil and coconut oil (9:1 and 6:4 (w/w)), as well as palm oil and soybean oil (7:3 (w/w)), in the presence of sodium methoxide as a catalyst (0.2% (w/w)). The melting characteristic of the interesterified fat obtained from a blend of refined red palm oil and sunflower oil blend, in the ratio of 4:1 (w/w; slip melting point 41C) indicated that this combination could be an ideal margarine fat base.

Item Type: Article
Uncontrolled Keywords: ESTERIFICATION-; OILS-VEGETABLE; PALM-OILS; SOLIDIFICATION-; INTERESTERIFICATION-; VEGETABLE-OILS
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jul 2011 04:25
Last Modified: 28 Dec 2011 10:00
URI: http://ir.cftri.com/id/eprint/7684

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