Sharif Digital Repository

Fats and oils are one of the main human food diet components that provide the necessary fatty acids for our body. So the fatty acids available in consuming oils are so important. In this research the mixture of palm and sunflower oils with different compounds: (80:20, 60:40, 50:50, 40:60, 20:80) were used for preparing free- trans shortening by interesterification. For this purpose a special stabilized lipase (Lipozyme TLIM) were used and performed the physicochemical properties: free fatty acids, peroxide value, iodine value, slip melting point, solid fat content, P-anisidine value, soap, oxidative stability at 110 0C, and the profile of fatty acids on the primitive blends and final samples...