The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends
Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed random interesterification of fully hydrogenated coconut (FHCO) and high-erucic rapeseed (FHHERO) oi...
| Main Authors: | , , , , |
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| 格式: | Article |
| 語言: | English |
| 出版: |
Czech Academy of Agricultural Sciences
2009-06-01
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| 叢編: | Czech Journal of Food Sciences |
| 主題: | |
| 在線閱讀: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0071_the-influence-of-interesterification-of-structured-fats-on-the-properties-of-the-fat-blends.php |