Zero-trans fats designed by enzyme-catalyzed interesterification of rice bran oil and fully hydrogenated rice bran oil

HIGHLIGHTS

• who: Callejas Campioni Nicolás and collaborators from the Department of Food Science and Technology, Facultad Química, Universidad la Rep GralFlores, Montevideo, Uruguay have published the research: Zero-trans fats designed by enzyme-catalyzed interesterification of rice bran oil and fully hydrogenated rice bran oil, in the Journal: (JOURNAL)
• what: The absence of trans fatty_acids is of significant interest from a nutritional point of view since, as mentioned, this work was focused on the design of zero-trans edible fats.
• how: Showed that only 3.1% of sn-2 position of RBO . . .
  

   

  

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