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 |