Rheological and crystalline properties of trans-free model fat blends as affected by the length of fatty acid chains

Journal of Food Engineering

Volumn 99, Issue 4, 2010, Pages 459-464

  Zarubova M ^a   Filip, V ^a   Ksandova L ^a   Smidrkal J ^a   Piska, I ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Crystallization; Fat blends; Rheology; Structured fat; Transesterification

Indexed keywords

BEHENIC ACIDS; CATALYTIC HYDROGENATION; COCONUT OIL; CRYSTALLINE PROPERTIES; FAT BLENDS; FATTY ACID CHAINS; FREE MODEL; LONG CHAIN FATTY ACID; MOLAR RATIO; RAPESEED OIL; SATURATED FATTY ACID; SOLID FAT CONTENT;

CRYSTALLIZATION; ELASTICITY; FATTY ACIDS; HYDROGENATION; RHEOLOGY; TRANSESTERIFICATION; VEGETABLE OILS; VISCOSITY; YIELD STRESS;

ACIDS;

BRASSICA NAPUS;

EID: 77953129681     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.08.030     Document Type: Article

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