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Structuration of lipid bases zero-trans and palm oil-free for food applications

Vanessa Alves1, Guilherme de Figueiredo Furtado2, Valdecir Luccas3

  • 1Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil.

Food Research International (Ottawa, Ont.)
|August 15, 2024
PubMed

Keywords:
Behenic acidCrystallization behaviorHard fatPalm-freeSolid fat contentStructured lipids

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