| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538844 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Medium chain fatty acids, caprylic and capric acids were incorporated up to 36-43% into palm olein by lipase acidolysis. ⺠Medium chain fatty acids were mainly incorporated at 1 and 3 positions of triacylglycerols. ⺠Palmitic and oleic acids were reduced to the same extent from palm olein. ⺠Reduction in linoleic acid from palm olein after acidolysis is negligible. ⺠The solids fat content and onset of crystallisation, were considerably lowered in modified palm olein products.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mounika Chnadhapuram, Yella Reddy Sunkireddy,