Diminishing marginal utility of cooling rate increase on the crystallization behavior and physical properties of a lipid sample

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 8, 2007, Pages 709-716

  Humphrey, K L ^a   Narine, S S ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Cocoa butter alternatives; Crystal structure; Final physical properties; Growth from melt; Kinetics; Rates of cooling

Indexed keywords

CRYSTAL STRUCTURE; CRYSTALLIZATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; POLYMORPHISM; REACTION KINETICS; X RAY DIFFRACTION ANALYSIS;

COCOA BUTTER ALTERNATIVES; GROWTH FROM MELT; RATES OF COOLING;

LIPIDS;

THEOBROMA; THEOBROMA CACAO;

EID: 34547663220     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1092-y     Document Type: Article

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