Figure 2From: Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat HPLC Chromatograms of (A) non-transesterified and (B) transesterified palm stearin and palm olein blend (40:60) obtained after 24 h of reaction time (P, Palmitic; O, oleic acid; L, linoleic; Ln, Linolenic acid; S, stearic acid). Back to article page