Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically,
enzymatically, or genetically modifying the composition and/or distribution of fatty acids in …

Enzymatic interesterification (EIE) is one of the emerging technologies in the specialty fats
industry. EIE has several advantages over the conventional chemical interesterification …

The health hazard of tallow and partial hydrogenated oils is well known in margarine
productions. For this, food manufactures are urged to develop novel alternatives for healthier …

Litsea cubeba (LC) kernel is a kind of waste after LC essential oil processing, which oil was
found to be rich in medium chain fatty acids. Such oil was originally applied as a potential …

The aim of this work was to study the formation of lipid nanoparticles (LNPs) with low (corn
and olive oil) or high temperature melting lipids (cocoa butter and hydrogenated coconut …

Blending and chemical interesterification of fats have been used to modify physical and
chemical properties of natural fats. The objective of this study was to produce binary …

Interesterification of palm stearin (PS) with liquid vegetable oils could yield a good solid fat
stock that may impart desirable physical properties, because PS is a useful source of …

BACKGROUND: Trans‐free interesterified fat was produced for possible usage as a
spreadable margarine stock. Rice bran oil, palm stearin and coconut oil were used as …

Palm stearin (PS) and rice bran oil (RBO) blends of varying proportions were subjected to
enzymatic interesterification (EIE) using a 1, 3 specific immobilized lipase. The interesterified …

Overconsumption of traditional fats and oils may cause many chronic diseases such as
obesity and cardiovascular diseases due to their unhealthy or imbalanced fatty acids. In the …