Table 3. Experimental Weight Percent Composition of Interesterification Products from Reaction Mixture of Triacetin (AAA), Tripropionin (PPP), Tributyrin (BBB), and Trioctanoin (OOO)


Catalyzed Interesterification of Mixed Short & Medium Chain Fatty Acid Triacylglycerols as a Potential Dietary Food Lipid Source: Synthesis and Characterization

Ronald P. D’Amelia, Gabrielle Cabrera, Ling Huang, William F. Nirode

American Journal of Food Science and Technology. 2017, 5(6), 228-232 doi:10.12691/ajfst-5-6-1