DEVELOPMENT of PALM-BASED VANASPATI (VEGETABLE GHEE): EFFECTS of CRYSTALLISATION PROCEDURES on the PRODUCT TEXTURE

DEVELOPMENT of PALM-BASED VANASPATI (VEGETABLE GHEE): EFFECTS of CRYSTALLISATION PROCEDURES on the PRODUCT TEXTURE

Trans free vanaspati (vegetable ghee) formulated using a blend of refined, bleached and deodourised (RBD) palm stearin with iodine value of 30 (POs IV30) and palm olein with iodine value of 58 (POo IV58) in 40:60 w/w ratio was produced. The effect of mixing procedure on the crystallisation of the bl...

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Bibliographic Details
Main Authors: Aila Mohd Hassim, N. (Author), Awg Isa, W.R (Author), Habi Mat Dian, N.L (Author), Hamid, R.A.B.D (Author), Ismail, N.H (Author), Kanagaratnam, S. (Author)
Format: Article
Language:English
Published: Lembaga Minyak Sawit Malaysia 2021
Subjects:
crystallisation procedure
granular texture
palm olein
palm stearin
smooth texture
vanaspati
vegetable ghee
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