A blend of oils from rice bran and soybean could produce a plastic fat for use as a shortening as a trans-fat replacer, says new research from Korea.

• 研究人员总结说，“高饱和完全氢化大豆油和米糠固脂油，经过酶作用交酯化产物能够代替部分氢化物生产无反式脂肪硬脂，无反式脂肪硬脂适用于制作高熔点的起酥油。”