Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil

Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil

Lauric acid-rich diacylglycerols (DAG) prepared from coconut oil (CO) and palm kernel stearin (PKST) were applied as lipid materials for ice cream. The influences of emulsifiers: glycerin monostearate (MSG), sucrose esters (S1170 and S1670) on the CO/PKST–DAG crystallization and properties of emulsi...

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Bibliographic Details
Main Authors: Liao, Xintao, Xie, Yiping, Liau, Khai Yi, Lee, Yee Ying, Tan, Chin Ping, Wang, Yong, Qiu, Chaoying
Format: Article
Language:English
Published: Elsevier Ltd 2025
Online Access:http://psasir.upm.edu.my/id/eprint/119470/
http://psasir.upm.edu.my/id/eprint/119470/1/119470.pdf

Internet

http://psasir.upm.edu.my/id/eprint/119470/
http://psasir.upm.edu.my/id/eprint/119470/1/119470.pdf

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