Physicochemical properties of margarine substituted by monoacylglycerol and diacylglycerol-rich fats from coconut stearin

Physicochemical properties of margarine substituted by monoacylglycerol and diacylglycerol-rich fats from coconut stearin

Monoacylglycerol (MAG) and diacylglycerol (DAG)-rich fats offer a promising alternative for spreadable fats, serving as emulsifiers and oleogelators to improve the characteristics of margarine. This study aims to determine the substitution of MAG-DAG-rich fat from coconut stearin that produces satis...

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Bibliographic Details
Main Authors: Edy Subroto, Trisna Intan Sari, Robi Andoyo, Rossi Indiarto, Mahani Mahani, Mohd Nizam Lani
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:International Journal of Food Properties
Subjects:
Chemical Glycerolysis
Margarine
Monolaurin
Palm olein
Palm stearin
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2025.2516789
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https://www.tandfonline.com/doi/10.1080/10942912.2025.2516789

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