Enzymatic Interesterification of Rambutan Kernel Olein and Stearin for Specialty Fats Production
In this study, olein and stearin of rambutan kernel fat was produced by fractionation at 15ºC. Purification of crude rambutan fat was also carried out. Fat modification was further developed to generate specialty fat through both fractions of rambutan fat. Besides that, palm mid (PMF), palm olein...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7206/1/IB_2008_12a.pdf http://psasir.upm.edu.my/id/eprint/7206/ |
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