- Palm stearin(ST) and soybean oil(SBO) were blended at different levels and then were interesterified.
- The influences of microwave-heating on the physicochemical indexes and fatty acid compositions of palm stearin were studied.
- By employing the membrane filter press, both hardness of the palm stearin and yield of palm olein were enhanced,and higher fractionation efficiency was got.
- Enzymatic interesterification of palm stearin and soybean oil
- Improving the process properties of palm stearin by interesterification
- Keywords palm stearin;interesterification;solid fat content;whipping property;