Enzymatically Interesterified Triadica sebifera Oil: A Novel Shortening for Enhanced Nutritional Qua...
Enzymatically Interesterified Triadica sebifera Oil: A Novel Shortening for Enhanced Nutritional Quality and Sustainability
About this item
Full title
Author / Creator
Liu, Ying , Gao, Pan , Yang, Yong , Liu, Chunxiao , Zhong, Wu , Yin, Jiaojiao and Reaney, Martin J T
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
Subjects
More information
Scope and Contents
Contents
Trans-fatty acids (TFAs) in conventional shortenings are associated with health concerns. Here, we explore approaches to produce a healthier alternative using
oil (TSO) and soybean oil (SO). Through optimized enzymatic interesterification (EIE), a 6:4 TSO to SO ratio was used, with a reaction temperature of 60 °C, enzyme dosage of 2%, and 240 mi...
Alternative Titles
Full title
Enzymatically Interesterified Triadica sebifera Oil: A Novel Shortening for Enhanced Nutritional Quality and Sustainability
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_318d8edd621f43179763bdb3415d963e
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_318d8edd621f43179763bdb3415d963e
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods14040590
