Properties of high-oleic palm oils derived by fractional crystallization

Journal of Food Science

Volumn 73, Issue 3, 2008, Pages

  Ramli, M R ^a   Siew, W L ^a   Cheah, K Y ^b  

^a Product Development and Advisory Services Div

^b Malaysian Palm Oil Board   (Malaysia)

Author keywords

Crystallization; Crystallizer; Fractionation; High oleic palm oil; Olein and stearin fractions

Indexed keywords

DIACYLGLYCEROL; FATTY ACID; OLEIC ACID; PALM OIL; TRIACYLGLYCEROL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; FOOD HANDLING; FRACTIONATION; TEMPERATURE;

CHEMICAL FRACTIONATION; CRYSTALLIZATION; DIGLYCERIDES; FATTY ACIDS; FOOD TECHNOLOGY; OLEIC ACIDS; PLANT OILS; TEMPERATURE; TRIGLYCERIDES;

EID: 41749114733     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00657.x     Document Type: Article

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