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: Sahat, Nur Shakira, Mohd. Jusoh, Yanti Maslina, Hashim, Zanariah, Muhamad, Ida Idayu, Dailin, Daniel Joe, Zainol, Noorazwani, Aman Nor, Farahiyah, Mohd. Kassim, Angzzas Sari, Abang Zaidel, Dayang Norulfairuz
Format: Article
Language:English
Published: Italian Association of Chemical Engineering - AIDIC 2023
Subjects:
T Technology (General)
Online Access:http://eprints.utm.my/106000/1/DayangNorulfairuz2023_PhysicochemicalPropertiesandCrystallisationBehaviour.pdf

Internet

http://eprints.utm.my/106000/1/DayangNorulfairuz2023_PhysicochemicalPropertiesandCrystallisationBehaviour.pdf

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