Physicochemical properties of palm oils modified through glycerolysis–interesterification catalyzed by potassium carbonate–glycerol: their application in cookies
Modified palm oils demonstrated superior composition and physicochemical properties in comparison with PO. They improved fat crystal structure and storage stability and enhanced the texture of doughs and cookies. These results indicate that MPOs have potential for use in developing healthier edible fats. © 2025 Society of Chemical Industry.
Authors
- Pengcheng Meng (ORCID: https://orcid.org/0000-0002-2332-5495)
- Jingnan Chen (ORCID: https://orcid.org/0000-0002-8023-4733)
- Guolong Yang (ORCID: https://orcid.org/0000-0002-6115-7365)
- Junlong Wang (ORCID: https://orcid.org/0000-0003-0164-5743)
- Yujie Bai (ORCID: https://orcid.org/0000-0001-8244-8770)
- Tong Wang (ORCID: https://orcid.org/0000-0002-6447-4032)
- Wei Liu (ORCID: https://orcid.org/0000-0003-0743-9967)
- Cong Sun (ORCID: https://orcid.org/0000-0003-1763-9989)
Institutions
- Henan University of Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-10-11
- DOI
- https://doi.org/10.1002/jsfa.70240
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00