Crystallization behavior and texture of trans-containing and trans-free palm oil based confectionery fats

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 25, 2007, Pages 10258-10265

  De Graef, Veerle ^a   Foubert, Imogen ^a   Smith, Kevin W ^b   Cain, Fred W ^c   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNILEVER RESEARCH   (United Kingdom)

^c Loders Croklaan BV   (Netherlands)

Author keywords

Crystallization; Fat; Hardness; Microstructure; Rheology

Indexed keywords

PALM OIL; SUGAR; TRANS FATTY ACID; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; FAT INTAKE; FLOW KINETICS; THERMODYNAMICS;

CANDY; CRYSTALLIZATION; DIETARY FATS; PLANT OILS; RHEOLOGY; THERMODYNAMICS; TRANS FATTY ACIDS;

EID: 38049013793     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071967q     Document Type: Article

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