Influence of adding a commercial phytosterol ester mixture on the ‘equilibrium’ crystallization behavior of palm oil

Author:

Daels Eva,Goderis Bart,Steen Liselot,Foubert Imogen

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference37 articles.

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2. Official method Cd 16b-93: Solid fat content (SFC) by low-resolution nuclear magnetic resonance – The direct method;AOCS,1997

3. Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings;Braipson-Danthine;Food Research International,2004

4. On the fractional crystallization of palm olein: Solid solutions and eutectic solidification;Calliauw;Food Research International,2010

5. The effect of adding a commercial phytosterol ester mixture on the phase behavior of palm oil;Daels;Food Research International,2017

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