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October 7, 2008European Journal of Lipid Science and Technology

Chemical and enzymatic interesterification of tristearin/ triolein‐rich blends: Chemical composition, solid fat content and thermal properties

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Authors

LALatifeh AhmadiWestern UniversityAWAmanda J. WrightUniversity of GuelphAMAlejandro G. MarangoniUniversity of Guelph

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Ahmadi et al. (2008) studied this question.

synapsesocial.com/papers/6a74eb58e2936089dd032f60https://doi.org/10.1002/ejlt.200800058
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Enzymatic interesterification of lard and high‐oleic sunflower oil with Candida antarctica lipase to produce plastic fats1998 · 50 citations
  2. 2Margarine and shortening oils by interesterification of liquid and trisaturated triglycerides1995 · 101 citations
  3. 3Enzymatic interesterification of triolein and tristearin: Chemical structure and differential scanning calorimetric analysis of the products1998 · 23 citations
  4. 4Restructing butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications1996 · 116 citations