The influence of emulsifiers on the crystallisation behaviour of a palm oil‐based blend
Author:
Affiliation:
1. Unilever Research and Development, Vlaardingen, The Netherlands
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200501186
Reference13 articles.
1. On the formation of granular crystals in fat blends containing palm oil
2. Crystallization behavior of 1,3-dipalmitoyl-2-oleoyl-glycerol and 1-palmitoyl-2,3-dioleoyl-glycerol
3. Emulsifiers Used in Margarine, Low Calorie Spread, Shortening, Bakery Compound and Filling
4. Polymorphic transitions of mixed triglycerides, SOS, in the presence of sorbitan monostearate
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