Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat

Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat

<p>Abstract</p> <p>Background</p> <p>Food industries aim to replace trans fat in their products by formulations having equivalent functionality and economic viability. Enzymatic transesterification can be a technological option to produce trans free fats targeting comme...

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Bibliographic Details
Main Authors:	Sellami Mohamed, Ghamgui Hanen, Frikha Fakher, Gargouri Youssef, Miled Nabil
Format:	Article
Language:	English
Published:	BMC 2012-08-01
Series:	BMC Biotechnology
Online Access:	http://www.biomedcentral.com/1472-6750/12/48

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