ShareEffect of tempering on the texture and polymorphic behaviour of margarine fats.
Author(s) : MAN L. de, MAN J. M. de, BLACKMAN B.
Type of article: Article
Summary
Margarine portions and mixtures of hydrogenated olein and canola oil were subjected to tempering at 4-25 deg C. Polymorphism of triglycerids, lipid crystallization and product texture was studied as a function of the thermal cycle. Correlations between these three properties were researched.
Details
- Original title: Effect of tempering on the texture and polymorphic behaviour of margarine fats.
- Record ID : 1996-0381
- Languages: English
- Source: Fett Wiss. Technol. - vol. 97 - n. 2
- Publication date: 1995
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Indexing
- Themes: Precooked food
- Keywords: Margarine; Lipid; Treatment; Texture; Temperature
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