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Table 3b

TAG compositions* (%) of blend-2 (RO:FHRO 70:30 wt:wt%), NIE and EIE as a function of time and the corresponding degree of interesterification: DI (%).

  NIE 2 EIE 1 h EIE 2 h EIE 3 h EIE 4 h EIE 5 h EIE 6 h EIE 7 h EIE 8 h
OLLn 5.2 4.4 3.5 3.4 2.9 2.9 2.9 2.9 2.7
LnLnS 0.7 0.8 0.9 0.9 0.8 0.8 0.8 0.8 0.8
OOLn 5.0 4.4 3.4 3.0 2.9 2.7 2.7 2.5 2.6
LLO 8.5 7.4 5.7 5.3 4.7 4.7 4.4 4.5 4.3
PLL + POLn + SLLn 1.6 2.5 2.6 2.7 2.7 2.9 2.9 2.8 2.7
OOL 15.8 13.9 11.3 10.4 9.6 9.3 9.0 8.9 8.7
POL + SLL + SOLn 3.5 6.7 7.5 8.2 8.3 8.7 8.8 8.8 8.6
PPL + PSLn 0.3 0.6 0.7 0.7 0.8 0.7 0.7 0.8 0.7
OOO 20.5 16.5 13.0 11.5 10.4 9.9 9.6 9.5 9.5
POO + SOL 4.5 9.7 11.4 12.3 12.9 13.4 13.6 13.8 13.7
POP + SLnS + PLS 0.4 1.9 2.5 2.8 3.0 3.1 3.2 3.2 3.2
PPP 0.2 0.1 0.1 0.1 0.1 0.2 0.1 0.1 0.1
OOG 0.8 0.5 0.5 0.5 0.4 0.5 0.4 0.3 0.4
SOO 1.7 9.5 13.0 14.5 16.0 16.6 17.1 17.2 17.5
POS + SLS 0.1 3.5 5.3 5.6 6.6 6.5 7.1 6.8 7.2
PPS 0.6 0.3 0.3 0.2 0.2 0.2 0.2 0.2 0.2
OOA + OGS 0.6 1.0 1.1 1.1 1.2 1.3 1.3 1.3 1.3
SOS 0.1 6.4 9.0 9.7 10.6 10.7 10.5 10.8 10.9
PSS 4.6 2.4 2.0 1.5 1.4 1.2 1.1 1.1 1.3
SSG + SAO N.D. 0.5 0.7 0.8 1.0 0.9 0.9 1.0 1.0
SSS 24.7 7.0 5.5 4.6 3.5 2.5 2.3 2.2 2.2
SSA 0.6 N.D. N.D. 0.1 0.2 0.3 0.3 0.4 0.3
DI (%) 0.0 95.8 98.0 98.7 99.4 99.9 100 100 100

P: palmitic acid; S: stearic acid; O: oleic acid; L: linoleic acid; Ln: linolenic acid; A: arachidic acid; G: gondoic acid; N.D.: not detectable.

*

Average value between two independent measurements.

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