Effect of additives on isothermal crystallization kinetics and physical characteristics of coconut oil

The effect of lauric acid and low-HLB sucrose esters (L-195, S170) on the isothermal crystallization of coconut oil was investigated by differential scanning calorimetry. The fundamental crystallization parameters, such as induction time of nucleation and crystallization rate, were obtained by using...

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Veröffentlicht in:	Chemistry and physics of lipids 2010-05, Vol.163 (4), p.390-396
Hauptverfasser:	Chaleepa, Kesarin, Szepes, Anikó, Ulrich, Joachim
Format:	Artikel
Sprache:	eng
Schlagworte:	Additive Calorimetry, Differential Scanning - methods Coconut Oil Crystal morphology Crystallization - methods Crystallization kinetics Differential scanning calorimetry Food Additives - chemistry Food Analysis - methods Kinetics Lipid Plant Oils - chemistry Temperature Thermal behavior
Online-Zugang:	Volltext
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