Functionality and physical properties of interesterified high oleic shortening structured with stearic acid

Food Chemistry

Volumn 117, Issue 4, 2009, Pages 668-673

  Ahmadi, L ^a   Marangoni, A G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Chemical interesterification; Cookies; Fully hydrogenated canola oil; Physical properties; Shortening; Stearic acid; Sunflower oil

Indexed keywords

FATTY ACID; HYDROGENATED CANOLA OIL; HYDROGENATED SOYBEAN OIL; OIL; OLEIC ACID; SOYBEAN OIL; STEARIC ACID; SUNFLOWER OIL; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL COMPOSITION; CHEMICAL INTERESTERIFICATION; CONTROLLED STUDY; CRYSTAL STRUCTURE; ESTERIFICATION; FAT CONTENT; FLOW KINETICS; FOOD STORAGE; FUNCTIONAL MORPHOLOGY; GENETIC POLYMORPHISM; MELTING POINT; PHYSICAL CHEMISTRY; PLASTICITY;

BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX; HELIANTHUS; SCOMBEROMORUS SEMIFASCIATUS;

EID: 67649363338     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.072     Document Type: Article

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