Effect of the addition of palm stearin and storage temperatures on the thermal properties of glycerol monostearate-structured emulsions
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- 作者：Fan C. Wang ; Carolyn Challacombe ; Alejandro G. Marangoni ; amarango@uoguelph.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：Monoglyceride-structured emulsion ; Low-fat shortening ; Polymorphic transformation ; Thermal property
- 刊名：Food Research International
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：79
- 期：Complete
- 页码：29-32
- 全文大小：613 K
文摘
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Palm stearin reduces phase separation of monoglyceride-structured emulsions under refrigeration temperatures
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Monoglyceride-structured emulsions have lower melting and dropping points under refrigeration temperatures
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Komax mixer and rotator-stator give monoglyceride-structured emulsions similar thermal properties