Effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats.

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Effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats.

The ability of palm oil (PO) to crystallize as beta prime polymorph has made it an attractive option for the production of margarine fat (MF). Palm stearin (PS) expresses similar crystallization behavior and is considered one of the best substitutes of hydrogenated oils due to its capability to impa...

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Bibliographic Details
Main Authors:	Saadi , Sami, Ariffin, Abdul Azis, Mohd Ghazali, Hasanah, Mat Sahri, Miskandar, Mohammed, Abdulkarim Sabo, Boo, Huey Chern
Format:	Article
Language:	English
Published:	Wiley-Blackwell 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24034/

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