$Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions$
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Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions

Fractionation which separates the olein (liquid) and stearin (solid) fractions of oil is used to modify the physicochemical properties of fats in order to extend its applications. Studies showed that the properties of fractionated end products can be affected by fractionation processing conditions....

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Bibliographic Details
Main Authors:	Abd Latip, Razam, Lee, Yee Ying, Tang, Teck Kim, Phuah, Eng Tong, Lee, Choon Min, Tan, Chin Ping, Lai, Oi Ming
Format:	Article
Language:	English
Published:	PeerJ 2013
Online Access:	http://psasir.upm.edu.my/id/eprint/58563/ http://psasir.upm.edu.my/id/eprint/58563/1/58563.pdf

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