Research Article
Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil
Table 4
Fatty acids composition of the enzymatically interesterified oil (EIEO) studied, detected by gas chromatography.
| FAC | PO (%) | EIEO (%) | SFO (%) |
| Caproic acid C6: 0 | | | | Caprylic acid C8: 0 | | | | Capric acid C10: 0 | | | | Lauric acid C12: 0 | | | | Myristic acid C14: 0 | | | | Palmitic acid C16: 0 | | | | Heptadecenoic acid C17: 1 | | | | Stearic acid C18: 0 | | | | cis-Oleic acid C18: 1 n9 | | | | cis-Oleic acid C18: 1 n7 | | | | Linoleic acid C18: 2 | | | | Linolenic acid C18: 3 | | | | Arachidic acid C20: 0 | | | | Gadoleic acid C20: 1 | | | | Behenic acid C22: 0 | | | |
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