A study on the crystal structure of palm oil-based whipping cream
The crystal structure of palm oil-based whipping cream was studied. Various proportions of refined, bleached, and deodorized palm oil (RBDPO) and palm kernel oil (RBDPKO) were prepared and their crystal structure and thermal profile were observed by an X-ray diffractometer and a differential scannin...
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| Format: | Article |
| Language: | English |
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AOCS Press
2003
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116760/ http://psasir.upm.edu.my/id/eprint/116760/1/116760.pdf |
| _version_ | 1848867085061455872 |
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| author | Che Man, Y.B. Shamsi, K. Yusoff, M.S.A. S., Jinap |
| author_facet | Che Man, Y.B. Shamsi, K. Yusoff, M.S.A. S., Jinap |
| author_sort | Che Man, Y.B. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The crystal structure of palm oil-based whipping cream was studied. Various proportions of refined, bleached, and deodorized palm oil (RBDPO) and palm kernel oil (RBDPKO) were prepared and their crystal structure and thermal profile were observed by an X-ray diffractometer and a differential scanning calorimeter, respectively. The results showed that all blends possessed a stable and shiny β' polymorph at 25 °C, which showed that RBDPO and RBDPKO were appropriate for producing a non-dairy whipping cream. Some eutectic effect was observed in some blends, which was attributed to the complex combination of TAG in RBDPO and RBDPKO. |
| first_indexed | 2025-11-15T14:30:53Z |
| format | Article |
| id | upm-116760 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:30:53Z |
| publishDate | 2003 |
| publisher | AOCS Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1167602025-07-07T02:35:55Z http://psasir.upm.edu.my/id/eprint/116760/ A study on the crystal structure of palm oil-based whipping cream Che Man, Y.B. Shamsi, K. Yusoff, M.S.A. S., Jinap The crystal structure of palm oil-based whipping cream was studied. Various proportions of refined, bleached, and deodorized palm oil (RBDPO) and palm kernel oil (RBDPKO) were prepared and their crystal structure and thermal profile were observed by an X-ray diffractometer and a differential scanning calorimeter, respectively. The results showed that all blends possessed a stable and shiny β' polymorph at 25 °C, which showed that RBDPO and RBDPKO were appropriate for producing a non-dairy whipping cream. Some eutectic effect was observed in some blends, which was attributed to the complex combination of TAG in RBDPO and RBDPKO. AOCS Press 2003 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/116760/1/116760.pdf Che Man, Y.B. and Shamsi, K. and Yusoff, M.S.A. and S., Jinap (2003) A study on the crystal structure of palm oil-based whipping cream. Journal of the American Oil Chemists' Society, 80 (5). pp. 409-415. ISSN 0003-021X; eISSN: 0003-021X https://aocs.onlinelibrary.wiley.com/doi/10.1007/s11746-003-0713-1 10.1007/s11746-003-0713-1 |
| spellingShingle | Che Man, Y.B. Shamsi, K. Yusoff, M.S.A. S., Jinap A study on the crystal structure of palm oil-based whipping cream |
| title | A study on the crystal structure of palm oil-based whipping cream |
| title_full | A study on the crystal structure of palm oil-based whipping cream |
| title_fullStr | A study on the crystal structure of palm oil-based whipping cream |
| title_full_unstemmed | A study on the crystal structure of palm oil-based whipping cream |
| title_short | A study on the crystal structure of palm oil-based whipping cream |
| title_sort | study on the crystal structure of palm oil-based whipping cream |
| url | http://psasir.upm.edu.my/id/eprint/116760/ http://psasir.upm.edu.my/id/eprint/116760/ http://psasir.upm.edu.my/id/eprint/116760/ http://psasir.upm.edu.my/id/eprint/116760/1/116760.pdf |