Journal of Chemistry / 2014 / Article / Tab 4

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.

FACPO (%)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

We are committed to sharing findings related to COVID-19 as quickly as possible. We will be providing unlimited waivers of publication charges for accepted research articles as well as case reports and case series related to COVID-19. Review articles are excluded from this waiver policy. Sign up here as a reviewer to help fast-track new submissions.