Utilisation of palm oil and palm oil fractions in the preparation of edible fat products by interesterification reactions

Considerable potential exists to extend the scope of utilisation of palm oil and its fractions in preparing edible fat products like margarine fats, new kinds of unhydrogenated vanaspati-like fats and other food fats by interesterification reactions. The work carried out in the present study involving ester-ester interchange reactions of palm oil and palm oil fractions with some non-traditional oils, available indigenously and through imports in India, point out that trans-unsaturated acids-free, variable PUFA containing vanaspati and margarine fats can be readily prepared. The reaction involving palm oil and palm olein with methyl stearate also has been found to produce plastic fats suitable for use in some segments of food industries. The interesterification reactions provide routes of better utilisation of palm oil and palm oil fractions and many non-traditional oils of India in enhanced quantities in producing fat products for specific edible needs

Bibliographic Details

Main Authors:	46106 Banerjee, K. University Colleges of Science and Technology, Calcuta (India), 48844 Bhattacharyya, D.K., 61279 Dasgupta, J., 107224 Pushparajah, E., 108427 Rajadurai, M. eds., 15747 Palm Oil Research Inst. of Malaysia, Kuala Lumpur (Malasia), 10819 Incorporated Society of Planters, Kuala Lumpur (Malasia), 35748 International Conference on Palm Oil Product Technology in the Eighties Kuala Lumpur (Malasia) 22-24 Jun 1981
Format:	biblioteca
Published:	Kuala Lumpur (Malasia) 1983
Subjects:	VANASPATI, INTERESTERIFICACION, ELAEIS GUINEENSIS, ACEITES DE PALMAS, ACEITES VEGETALES, PRODUCTOS GRASOSOS, INDIA, MARGARINA, OLEINA, COMPOSICION, PROCESAMIENTO,
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