TRANS-FREE NONDAIRY CREAMER PREPARED FROM　ENZYMATIC INTERESTERIFICATION OF SOYBEAN OIL AND　FULLY HYDROGENATED SOYBEAN OIL

摘要

Trans-free fats were prepared from enzymatic interesterification of soybean oiln(SO) and fully hydrogenated soybean oil (FHSBO) and the fats were used as corenmaterial to prepare nondairy creamer. The method of preparation and characteristicsnof nondairy creamer had been studied. The obtained products were evaluatednfor their physicochemical characteristics that included moisture content,nperoxide value, acid value and bulk density, and were proved to have no significantndifference with commercial products. Nondairy creamer prepared in this studynwas trans-free (<0.1%) in comparison with over 30% Trans Fatty Acids content ofncommercial products. The present study can be used as a method to prepare transfreennondairy creamer and make this kind of products healthier.