Effect of High Pressure Microfluidization on the Crystallization Behavior of Palm Stearin — Palm Olein Blends
نویسندگان
چکیده
منابع مشابه
Effect of high pressure microfluidization on the crystallization behavior of palm stearin - palm olein blends.
Moderate and high microfluidization pressures (60 and 120 MPa) and different treatment times (once and twice) were used to investigate the effect of high-pressure microfluidization (HPM) treatment on the crystallization behavior and physical properties of binary mixtures of palm stearin (PS) and palm olein (PO). The polarized light microscopy (PLM), texture analyzer, X-ray diffraction (XRD) and...
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BACKGROUND Food industries aim to replace trans fat in their products by formulations having equivalent functionality and economic viability. Enzymatic transesterification can be a technological option to produce trans free fats targeting commercial applications. RESULTS Palm stearin and palm olein blends in different ratios were enzymatically transesterified in a solvent free system using a ...
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ژورنال
عنوان ژورنال: Molecules
سال: 2014
ISSN: 1420-3049
DOI: 10.3390/molecules19045348