Margarine oil with a reduced trans fatty acids content, which is produced by way of enzymic interesterification, is described. The product has a solid fat value profile and m.p. corresponding to those of partially hydrogenated oil, but contains <1% trans fatty acids, <27% palmitic acid, >99% triglyceride and <1% diglyceride and monoglyceride. It may be substituted in the ratio of 1:1, as its physical properties correspond to those of partially hydrogenated oil.
Trans fatty acid free fat for margarine produced by enzymatic interesterification and method for preparing the same.
CJ Cheiljedang, Seoul, Korea
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Sang-Bum Lee, Chul-Jin Kim, Ji-Hyun Kang, Sang-Hoon Song, Kang-Pyo Lee, Young-Chan Kim, Ki-Taek Lee; Trans fatty acid free fat for margarine produced by enzymatic interesterification and method for preparing the same.. IFIS Food and Health Sciences Database 2010; doi:
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