Restructuring butterfat through blending and chemical interesterification. 3. Rheology

JAOCS, Journal of the American Oil Chemists' Society

Volumn 73, Issue 8, 1996, Pages 983-989

  Rousseau, Dérick ^a   Hill, Arthur R ^a   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cone penetrometry; Dropping point; Hardness index; Viscoelasticity; Viscosity

Indexed keywords

BLENDING; CRYSTALLIZATION; DEFORMATION; ESTERIFICATION; HARDNESS; MECHANICAL VARIABLES MEASUREMENT; RHEOLOGY; VISCOELASTICITY; VISCOSITY;

BUTTERFAT; CANOLA OIL; CHEMICAL INTERESTERIFICATION; DEFORMATION MEASUREMENT; DROPPING POINT; NEWTONIAN BEHAVIOR; OSCILLATORY FREQUENCY SWEEP MEASUREMENTS; RHEOLOGICAL MEASUREMENT;

OILS AND FATS;

EID: 0030212276     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02523405     Document Type: Article

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