Mechanistic considerations of polymorphic transformations of tristearin in the presence of emulsifiers

Fat polymorphs influence the quality of some food and cosmetic products. Emulsifiers traditionally have been added in order to retard undesired polymorphic transformations. The present study is an attempt to understand the role of selected emulsifiers on such transformations. Tristearin was heated o...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of the American Oil Chemists' Society 1987-04, Vol.64 (4), p.529-533
Hauptverfasser:	Aronhime, J. Schlichter, Sarig, Sara, Garti, N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Applied sciences Biological and medical sciences Chemical industry and chemicals Composition, physical and chemical properties Exact sciences and technology Fat industries Food industries Fundamental and applied biological sciences. Psychology Oils and fats
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!