Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats

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Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats

This study compares the physicochemical properties of palm-based shortenings (PS) with varying melting temperatures (33–60 °C) to animal fats from chicken, beef, and mutton. Key parameters assessed include peroxide value, solid fat content, thermal behaviour, fatty acid composition, and crystal stru...

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Bibliographic Details
Main Authors:	Faridah, Mohd Razali, Hairi, Amelia Najwa Ahmad, Mat Yusoff, Masni, Rozzamri, Ashari, Wan Ibadullah, Wan Zunairah, Ismail-Fitry, Mohammad Rashedi
Format:	Article
Language:	English
Published:	Elsevier 2025
Online Access:	http://psasir.upm.edu.my/id/eprint/121226/ http://psasir.upm.edu.my/id/eprint/121226/1/121226.pdf

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