Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food

Dollah S 1 , Abdulkarim SM 1 , Ahmad SH 2 , Khoramnia A 1 , Mohd Ghazali H 1

Affiliations 

  • 1 Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM 43400 Serdang, Selangor, DE, Malaysia
  • 2 Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM 43400 Serdang, Selangor, DE, Malaysia
J Sci Food Agric, 2016 Aug;96(10):3321-33.
PMID: 26514240 DOI: 10.1002/jsfa.7510

Abstract

High oleic acid Moringa oleifera seed oil (MoO) has been rarely applied in food products due to the low melting point and lack of plasticity. Enzymatic interesterification (EIE) of MoO with palm stearin (PS) and palm kernel oil (PKO) could yield harder fat stocks that may impart desirable nutritional and physical properties.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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