ENZYMATIC INTERSTERIFICATION TO OBTAIN COCOA BUTTER SUBSTITUTES
Abstract
This article presents a brief review about chemical and enzymatic intersterification, general aspects and uses. It also focus the production of cocoa butter substitutes from vegetables oils and other foods by enzymatic intersterification.
Keywords
INTERESTERIFICAÇÃO; ÁCIDOS GRAXOS; SUBSTITUTOS DA MANTEIGA DE CACAU. INTERSTERIFICATION; FATTY ACIDS; COCOA BUTTER SUBSTITUTES.
Full Text:
PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v17i2.13781
