DEVELOPMENT OF FATS BASED ON OLIVE OIL BY CHEMICAL INTERESTERIFICATION AND ITS UTILIZATION IN COOKIE PRODUCTION


Kacar D., Erinc H., Ozay D. S.

ACTA ALIMENTARIA, vol.47, no.2, pp.154-161, 2018 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 47 Issue: 2
  • Publication Date: 2018
  • Doi Number: 10.1556/066.2018.47.2.3
  • Title of Journal : ACTA ALIMENTARIA
  • Page Numbers: pp.154-161

Abstract

Refined olive oil (ROO) was blended with tristearin (TS) and palm oil (PO) at two different ratios (ROO: TS: PO; 75: 15:10 and 85:10:5) and chemical interesterification was performed in order to produce two interesterified fats (IF1 and IF2) with high unsaturated fatty acids and low trans fatty acids contents.