Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system
Enzymatic glycerolysis produced ground nut oil-based diacylglycerols (GNO-DAG) with a purity of 43.28 ± 0.89 (GNO-DAG40). GNO-DAG80 (with a DAG purity of 87.33 ± 0.61) was obtained after purification using molecular distillation. Traditional palm oil was mixed with the “liquid” DAG as margarine base...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Published: |
Elsevier
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/105726/ https://www.sciencedirect.com/science/article/pii/S0308814623019921?via%3Dihub |
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