Blending of supercritical carbon dioxide (SC-CO2) extracted palm kernel oil fractions and palm oil to obtain cocoa butter replacers
Palm kernel oil (PKO) was fractionated into four fractions using supercritical carbon dioxide (SC-CO2) denoted as f-PKO (f-PKO-1, f-PKO-2, f-PKO-3 and f-PKO-4). The f-PKO-3 and f-PKO-4 were denoted as low lauric (C12) and high oleic (C18:1) constituents which were blended with conventionally extra...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2007
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/24854/1/JFOODENG_1.pdf http://irep.iium.edu.my/24854/ http://dx.doi.org/10.1016/j.jfoodeng.2006.01.012 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!