Crystallization of model fat blends containing symmetric and asymmetric monounsaturated triacylglycerols

In this study, the crystallization and melting properties of four different fat blends with the same saturated fat content (30%) but with different ratios of symmetric and asymmetric monounsaturated triacylglycerols were investigated using pNMR, DSC and polarized light microscopy. Blends were either...

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Veröffentlicht in:	European journal of lipid science and technology 2010-02, Vol.112 (2), p.233-245
Hauptverfasser:	Vereecken, Jeroen, Foubert, Imogen, Smith, Kevin W., Sassano, Gary J., Dewettinck, Koen
Format:	Artikel
Sprache:	eng
Schlagworte:	Asymmetric Biological and medical sciences Fat industries Food industries Fundamental and applied biological sciences. Psychology Microstructure Solid fat profile Stop-and-return DSC Symmetric Triacylglycerols
Online-Zugang:	Volltext
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