Crystallization of fully hydrogenated and interesterified fat and vegetable oil

Journal of Oleo Science

Volumn 60, Issue 6, 2011, Pages 287-292

  Zhang, Lu ^a   Muramoto, Hisako ^b   Ueno, Satoru ^b   Sato, Kiyotaka ^b  

^a ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY   (China)

^b HIROSHIMA UNIVERSITY   (Japan)

Author keywords

Crystal morphology; Crystallization; DSC; Trans fats alternatives; X ray diffraction

Indexed keywords

ADVERSE HEALTH EFFECTS; AGING PROCESS; ALTERNATIVE TECHNOLOGIES; CRYSTAL MORPHOLOGIES; DSC; GRANULAR CRYSTALS; HIGH-MELTING; INTERESTERIFICATION; LIQUID OIL; MASS RATIO; MOLECULAR COMPOUNDS; PHYSICAL ANALYSIS; POLARIZED LIGHT MICROSCOPY; POLYMORPHIC TRANSFORMATION; PUBLIC CONCERN; SALAD OIL; SOYBEAN OIL; TRANS FATS; TRANS FATTY ACID;

CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DIFFRACTION; FATTY ACIDS; GRANULAR MATERIALS; HYDROGENATION; LUBRICATING OILS; X RAY DIFFRACTION;

VEGETABLE OILS;

FAT; VEGETABLE OIL;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; CRYSTALLIZATION; HYDROGENATION; PARTICLE SIZE; SYNTHESIS; TEMPERATURE;

CRYSTALLIZATION; FATS; HYDROGENATION; MOLECULAR STRUCTURE; PARTICLE SIZE; PLANT OILS; TEMPERATURE;

EID: 79957542669     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.60.287     Document Type: Article

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