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Enzymatic and chemical interesterification of rice bran oil, sheaolein, and palm stearin and comparative study of their physicochemical properties.
J Food Sci
December 2012
Authors are with Wilmar Biotechnology Research and Development Center (Shanghai) Co. Ltd., Nr118 Gaodong Rd., Pudong New District, Shanghai, China.
Total of 3 different mixtures of rice bran oil (RBO), sheaolein (SO), and palm stearin (PS) (RBO : SO : PS, 40 : 35 : 25; 15 : 40 : 45; 10 : 35 : 55) were modified by enzymatic interesterification (EIE) using TLIM as a bio-catalyst. After interesterification, a physicochemical properties of selected ratio (10 : 35 : 55; RBO : SO : PS) was compared with chemical interesterification (CIE). CIE sample showed higher SFC than EIE in each measured temperature.
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