[en] The compositional changes occurring during the lipase-catalysed interesterification of
AMF/rapeseed oil (RO) and AMF stearin fraction (AMFSF)/RO blends were described in the
first part of this study. In the present and second part are reported the resulting changes in
physical properties, especially the melting behaviour through solid fat content (SFC),
dropping point (DP) and fusion profiles by differential scanning calorimetry (DSC).
