Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage
Volume: 95, Issue: 4, Pages: 433 - 445
Published: Apr 1, 2018
Abstract
Rice bran oil (RBO) usage in Southeast Asia is increasing. The purpose of this study was to incorporate RBO in margarine as a replacement for common oils such as soybean oil. The physicochemical properties of blends of RBO and fractionated palm stearin (FPS) at eleven different weight ratios (from 0:100 to 100:0) were characterized. Results showed that fat blends with ratios of 10:90, 20:80, and 30:70 RBO:FPS were semisolid at ambient...
Paper Details
Title
Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage
Published Date
Apr 1, 2018
Volume
95
Issue
4
Pages
433 - 445
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