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Crystallization modifiers in lipid systems
TLDR
This article presents a comprehensive review on the use of crystallization modifiers in lipid systems, especially for palm oil, cocoa butter and general purpose fats, highlighting the removal, addition or fractionation of minor lipids in fat bases and theUse of nucleating agents to modify the crystallization process.
Instrumental Methods for the Evaluation of Interesterified Fats
Chemical interesterification is currently the main alternative for the production of plastic fats containing no trans fatty acids. However, directing the industrial application of an interesterified
Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil
Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10, 20, 30, 40, and 50% (w/w) FHSBO content were interesterified under the following conditions: 20 min reaction time, 0.4%
Effect of chemical interesterification on physicochemical properties and industrial applications of canola oil and fully hydrogenated cottonseed oil blends.
Blends of canola oil (CO) and fully hydrogenated cottonseed oil (FHCSO), with 20, 25, 30, 35 and 40% FHCSO (w/w) were interesterified under the following conditions: 0.4% sodium methoxide, 500 rpm
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