Figure 1From: Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fatSlip melting point of palm stearin (PS)/ palm olein (PO) mixture during transesterification. PS/PO (w/w): 35/65 (closed triangles) 40/60 (closed squares) 60/40 (closed diamonds). Reaction conditions: 1000 IU ROLi, 50 °C and 200 rpm.Back to article page