Physicochemical Properties and Crystallisation Behaviour of Fat Blends for a Margarine Formulation

Physicochemical Properties and Crystallisation Behaviour of Fat Blends for a Margarine Formulation

This study aimed to investigate the physicochemical properties and crystallisation behaviour of fat blend to obtain a stable formulation of margarine. Liquefied palm oil (PO), palm stearin (PS) and palm kernel oil (PK) were mixed in four different ratios and the properties were analysed based on phy...

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Bibliographic Details
Main Authors: Nur Shakira Sahat, Yanti Maslina Mohd Jusoh, Zanariah Hashim, Ida Idayu Muhamad, Daniel Joe Dailin, Noorazwani Zainol, Nor Farahiyah Aman Nor, Angzzas Sari Mohd Kassim, Dayang Norulfairuz Abang Zaidel
Format: Article
Language:English
Published: AIDIC Servizi S.r.l. 2023-12-01
Series:Chemical Engineering Transactions
Online Access:https://www.cetjournal.it/index.php/cet/article/view/14234

Internet

https://www.cetjournal.it/index.php/cet/article/view/14234

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