Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food

• Main Authors: Dollah, Sarafhana, Abdulkarim, Sabo Mohammed, Ahmad, Siti Hajar, Khoramnia, Anahita, Mohd Ghazali, Hasanah
• Format: Article
• Language: English
• Published: Wiley 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/53580/1/Physico-chemical%20properties%20of%20Moringa%20oleifera%20seed%20oil%20.pdf; http://psasir.upm.edu.my/id/eprint/53580/; http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7510/abstract
• Institution: Universiti Putra Malaysia

Background: High oleic acid Moringa oleifera seed oil (MoO) has been rarely applied in food products due to the low melting point and lack of plasticity. Enzymatic interesterification (EIE) of MoO with palm stearin (PS) and palm kernel oil (PKO) could yield harder fat stocks that may impart desirabl...