The influence of combined emulsifier 2 in 1 on physical and crystallization characteristics of edible fats

European Food Research and Technology

Volumn 232, Issue 5, 2011, Pages 899-904

  Radujko, Ivana ^a   Jurić, Jelena ^b   Pajin, Biljana ^a   Omorjan, Radovan ^a   Šereš, Zita ^a   Simović, Dragana Šoronja ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b AD JAFFA Biscuit Factory ^*  (Serbia)

Author keywords

Crystallization; Crystallization kinetics; Edible fats; Emulsifiers; Rheology

Indexed keywords

CRYSTALLIZATION RATES; CURVE AREAS; EDIBLE FATS; EMULSIFIERS; EMULSIFYING PROPERTY; FUNCTION OF TIME; KINETICS OF CRYSTALLIZATION; MATHEMATICAL METHOD; NMR TECHNIQUES; RHEOLOGICAL PROPERTY; ROTATIONAL RHEOMETER; SOLID FAT CONTENT; SPREADABILITY; STATIC CONDITIONS;

ELASTICITY; EMULSIFICATION; HARDNESS; OILS AND FATS; RHEOLOGY; VISCOSITY; YIELD STRESS;

CRYSTALLIZATION KINETICS;

EID: 79955098742     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1458-0     Document Type: Article

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