Phase behaviour of high, medium and low melting fractions in lauric fat blends formulated based on melting triacylglycerol group
Lauric fat blends aimed for bakery shortening were prepared as a ternary mixture characterised by three distinct melting peaks on their differential scanning calorimeter (DSC) melting thermograms. Those melting peaks closely correlated to the high, medium, and low melting fractions (HMF, MMF and LMF...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Lembaga Minyak Sawit Malaysia
2021
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |