Physico-chemical properties of non and interesterified oil/fat mixture

Physico-chemical properties of non and interesterified oil/fat mixture

Effects of fat crystal network structure on the rheological properties of high oleic-stearic acid fats

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Fats and oils are multi-component systems. To understand their functionality, combinations of physical and chemical analyses of the fat and oil have to be conducted. The rationale for the study of such systems is based on the potential for two methods of interesterification to produce different positional distributions of fatty acids which, in turn, create fats with different functionality. This study is timely in that interesterified fully hydrogenated fats and oleic acid rich blends are being considered as alternatives to hydrogenation to create partially solid fats with particular physical ...