Effect of fatty acid composition of monoglycerides and shear on the polymorph behavior in water-in-palm oil-based blend

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 8, 2011, Pages 1103-1111

  Shiota, M ^a   Iwasawa, A ^a   Kotera, M ^a   Konno, M ^a   Isogai, T ^a   Tanaka, L ^a  

^a SNOW BRAND MILK PRODUCTS CO LTD   (Japan)

Author keywords

Fat crystallization; Fats and oils; Lipid analysis; Lipid chemistry; Polymorphism; Process control; Processing technology

Indexed keywords

ACID RESIDUES; FAT CRYSTAL NETWORK; FAT CRYSTALLIZATION; FATTY ACID COMPOSITION; LIPID ANALYSIS; MONOGLYCERIDES; PEAK INTENSITY; POLYMORPH TRANSFORMATION; POLYMORPHIC BEHAVIOR; POLYMORPHIC TRANSITIONS; PROCESSING TECHNOLOGY; RAPID COOLING; SEMI-SOLIDS; TRIACYLGLYCEROLS; W/O EMULSIONS; WATER DROPLETS; WATER IN OIL EMULSIONS;

BLENDING; EMULSIFICATION; GLYCEROL; SHEAR FLOW; VEGETABLE OILS; X RAY DIFFRACTION;

FATTY ACIDS;

EID: 80051548567     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1774-3     Document Type: Article

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