Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from Candida antarctica to simulate the properties of lard

• Main Authors: Mohamed Roslan, Nur Illiyin, Marikkar, Jalaldeen Mohamed Nazrim, Loke, Mei Key, Musthafa, Shuhaimi, Basri, Mahiran, Mat Saari, Miskandar
• Format: Article
• Published: Japan Oil Chemists' Society 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/34235/; https://www.jstage.jst.go.jp/article/jos/63/1/63_ess13115/_article
• Institution: Universiti Putra Malaysia

A study was carried out to compare the composition and thermal properties of lard (LD) and engkabang fat (EF) - canola oil (CaO) blend interesterified with Candida antartica lipase (C. antartica). A fat blend EF-4 (40% EF in CaO) was prepared and interesterified using C. antartica lipase at 60°C for...