ENZYMATIC INTERSTERIFICATION TO OBTAIN COCOA BUTTER SUBSTITUTES

Authors

  • ALEXANDRE PORTE Universidade Federal Rural do Rio de Janeiro

DOI:

https://doi.org/10.5380/cep.v17i2.13781

Keywords:

INTERESTERIFICAÇÃO, ÁCIDOS GRAXOS, SUBSTITUTOS DA MANTEIGA DE CACAU. INTERSTERIFICATION, FATTY ACIDS, 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.

Downloads

How to Cite

PORTE, A. (1999). ENZYMATIC INTERSTERIFICATION TO OBTAIN COCOA BUTTER SUBSTITUTES. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 17(2). https://doi.org/10.5380/cep.v17i2.13781

Issue

Vol. 17 No. 2 (1999)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.