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Table 2 Triacylglycerol composition (%) and acid values (AV) (mg KOH/g oil) of palm stearin-palm olein blend (40:60, w/w) before and after 24 h of transesterification by with R. oryzae lipase (fatty acids: P, Palmitic acid; O, oleic acid; L, linoleic acid; Ln, Linolenic acid and S, stearic acid)

From: Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat

Sample AV Triacylglycerols
LnLnO LOO/LnOO POL OOO POP/POO PPP SOO POS
Non transesterified blend 0.14 1.2 5.56 2.11 8.46 37 33 1.33 4.24
Transesterified blend 0.39 5.7 8 2.3 12.02 30.1 26.79 1.1 5.33