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Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin

Chunhuan Liu1, Zong Meng1, Xiuhang Chai1

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.

Food Chemistry
|March 5, 2019
PubMed

Keywords:
Binary blendsIso-solid diagramPolymorphismSolid fat contentTernary blendsThermal properties

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