Restructuring butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications

JAOCS, Journal of the American Oil Chemists' Society

Volumn 73, Issue 8, 1996, Pages 963-972

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

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Blend; Butterfat; Chemical interesterification; Differential scanning calorimetry (DSC); Entropy; Gas liquid chromatography (GLC); Nuclear magnetic resonance (NMR); Solubility; Triacylglycerol

Indexed keywords

ALCOHOLS; BLENDING; CARBON; CHEMICAL MODIFICATION; ENTHALPY; ENTROPY; ESTERIFICATION; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; NUCLEAR MAGNETIC RESONANCE; SOLUBILITY;

BUTTERFAT; CANOLA OIL; CHEMICAL INTERESTERIFICATION; GAS LIQUID CHROMATOGRAPHY; HEATS OF FUSION; TRIACYLGLYCEROL;

OILS AND FATS;

EID: 0030212651     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02523403     Document Type: Article

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