Quality of margarine: fats selection and processing parameters.

@article{Miskandar2005QualityOM,
  title={Quality of margarine: fats selection and processing parameters.},
  author={Mat Sahri Miskandar and Yaakob bin Che Man and Mohd Suria Affandi Yusoff and Russly Abd Rahman},
  journal={Asia Pacific journal of clinical nutrition},
  year={2005},
  volume={14 4},
  pages={387-95}
}
Optimum processing conditions on palm oil-based formulations are required to produce the desired quality margarine. As oils and fats contribute to the overall property of the margarine, this paper will review the importance of beta' tending oils and fats in margarine formulation, effects of the processing parameters -- emulsion temperature, flow-rate, product temperature and pin-worker speed -- on palm oil margarines produced and their subsequent behaviour in storage. Palm oil, which… CONTINUE READING

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