S. Stawarz
Interesterified fatChemistryEnzymatic interesterificationTallowWalnut oilSensory profileFood scienceBiochemistry
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Synopsis Objective Formation of emulsion systems based on interesterified fats was the objective of the study. Enzymatic interesterification was carried out between enzymatic mutton tallow and walnut oil in the proportions 2 : 3 (w/w) to produce fats not available in nature. At the beginning of the interesterification process, the balance between the interesterification and fat hydrolysis was intentionally disturbed by adding more water to the catalyst (Lipozyme IR MR) of the reaction to produce...
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