Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique
The search for hard fats is increasing by the day due to their demand for industrial purposes. Rambutan seed fat (RSF) was fractionated prior to investigate the melting and crystallisation behaviours, triacylglycerols (TAGs), and morphology using different chromatographic and thermal techniques. The...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Food Science & Technology
2020
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/30774/1/Improvement%20of%20melting%20and%20crystallisation%20properties%20of%20rambutan%20seed%20fat%20as%20cocoa%20butter%20improver%20by%20two-stage%20fractionation%20technique-ABSTRACT.pdf |