| Topic: | Production of Margarine Fat from Palm Oil and Butter Fat via Enzymatic Interesterification |
| Abstract: | The objective of this research was to study the properties of margarine fat prepared from enzymatic interesterification (EIE) of palm oil (PO) and butter fat (BF) blend in the ratio of 50:50 (% weight) using sn-1,3 specific lipase (10% weight) at 50ºC for 1 hour. The thermal properties, solid fat content (SFC), polymorphism and crystal morphology of the EIE blend were investigated and compared with the non-enzymatic interesterified (NIE) blend. After EIE, the thermal properties of the EIE blend were significantly different from the NIE blend with an increase in SFC and a tendency to crystallize into ' form. The EIE blend also crystallized into small needle-like crystals, which is desirable for margarine fat because they provide many good properties such shiny surface, smooth texture, good spreadability and high stability to margarine fats |
| Author: | 630920022 : Miss Sirinapa Rungsang
Assoc. Prof. Sopark Sonwai, Ph.D. |
| Full Paper: | รายงานฉบับสมบูรณ์(docx) |
| รายงานฉบับสมบูรณ์(pdf) |
| Presentation: | Presentation(pptx) |
| File: | Proceeding(pdf)
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| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |