Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification

Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification

Novel zero-trans frying shortenings were formed by enzymatic transesterification by exploring a palm stearin and canola oil mixture and stearic acid as substrates. Both immobilized (Novozym 435, Lipase PS “Amano” IM) and non-immobilized (Lipomod TM 34P) enzymes were applied as biocatalysts. Palmitic...

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Bibliographic Details
Main Authors:	E. Gruczynska-Sekowska, F. Aladedunye, F. Anwar, P. Koczon, D. Kowalska, M. Kozlowska, E. Majewska, K. Tarnowska
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2020-12-01
Series:	Grasas y Aceites
Subjects:	canola oil enzymatic transesterification frying palm stearin stearic acid zero-trans shortening
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1842

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