Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form

Food Research International

Volumn 35, Issue 10, 2002, Pages 935-944

  Campbell, Shawn D ^a   Goff, H Douglas ^a   Rousseau, Dérick ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b RYERSON UNIVERSITY   (Canada)

Author keywords

Crystallization; Emulsion; Nucleation; Polymorphism; Solid fat content

Indexed keywords

RAPESEED OIL; TRISTEARIN;

CRYSTALLIZATION; DIFFUSION; EMULSION; FAT CONTENT; FOOD ANALYSIS; PHASE TRANSITION;

EID: 0036443257     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00156-4     Document Type: Article

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