Flow propertis of table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein feedstock

摘要

The flow propertis of an experimental table margarine prepared from Rhizomucor miehei lipase-catalysed transesterified palm stearin:palm kernel olein (PS:PKO) blend at 40:60 was stored for 3 months at test temperatures of 20 and 30 deg C and determined using a controlled-rate rheometer. A commercial table margarine was used as a comparison. The shear stress-shear rate data was represented well by the Herschel-Bulkey model (r > 0.99). The mean yield stress values during storage were the highest for the experimental table margarine.