Hua Pin
Abstract
The difference of crystallization rate at 0℃,10℃,20℃ between four type palm oils:RBD palm oil,palm olein,palm stearin,hydrogenated blend of palm stearin and palm olein was reported the information are worthy in the manufacture of margarine and shortening.
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The difference of crystallization rate at 0℃,10℃,20℃ between four type palm oils:RBD palm oil,palm olein,palm stearin,hydrogenated blend of palm stearin and palm olein was reported the information are worthy in the manufacture of margarine and shortening.
Key concepts: Palm stearin, Palm, Palm oil, Crystallization, Food science, Pulp and paper industry, Materials science, Chemistry