FIELD: food industry.
SUBSTANCE: method for increase of the SUS content in oil or oleic fraction, comprising performance of enzymatic 1,3-selective intramolecular esterification of a natural base oil or an oleic fraction obtained therefrom wherein the SUS to SUU ratio is at least 1:1.5 and the SSS is low, in particular close to 0%.
EFFECT: invention allows to increase the SUS content.
18 cl, 5 dwg, 1 tbl, 5 ex
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