Effects of variation in the palm stearin: Palm olein ratio on the crystallisation of a low-trans shortening

Food Chemistry

Volumn 103, Issue 2, 2007, Pages 477-485

  Jirasubkunakorn, W ^a   Bell, A E ^a   Gordon, M H ^a   Smith, K W ^b  

^a UNIVERSITY OF READING   (United Kingdom)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

Crystallisation; Fat; Palm olein; Palm stearin; Rheology; Shortening

Indexed keywords

SATURATED FATTY ACID; TRIACYLGLYCEROL; TRIOLEIN; TRISTEARIN;

ARTICLE; CONFOCAL LASER MICROSCOPY; CRYSTAL; CRYSTALLIZATION; LIPID ANALYSIS; MICROSCOPY; SCANNING ELECTRON MICROSCOPY; TORQUE; VISCOELASTICITY;

BRASSICA NAPUS;

EID: 33846895384     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.08.034     Document Type: Article

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