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...
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) |
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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 |
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