The Effect of Polyglycerol Esters of Fatty Acids on the Crystallization of Palm Olein-Reference-Cited by-同舟云学术

The Effect of Polyglycerol Esters of Fatty Acids on the Crystallization of Palm Olein

Published:2021 Issue:3 Volume:70 Page:309-319
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Tangsanthatkun Janjira¹,Sonprasert Thunchanok¹,Sonwai Sopark¹

Affiliation:

1. Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/70/3/70_ess20114/_pdf

Reference34 articles.

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2. 2) Martini, S.; Puppo, M.C.; Hartel, R.W.; Herrera, M.L. Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction. J. Food Sci. 67, 3412-3418 (2002).

3. 3) Andreia Schäfer De Martini Soares, F.; Claro da Silva, R.; Caroline Guimarães da Silva, K.; Bertolessi Lourenço, M.; Ferreira Soares, D.; Antonio Gioielli, L. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Res. Int. 42, 1287-1294 (2009).

4. 4) Siew, W.L.; Ng, W.L. Characterisation of crystals in palm olein. J. Sci. Food Agric. 70, 212-216 (1996).

5. 6) Awad, T.; Sato, K. Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil-in-water emulsion. J. Am. Oil Chem. Soc. 78, 837-842 (2001).

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