Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines

Palm mid fraction (PMF) was interesterified with edible beef tallow (BT) catalyzed using sodium methoxide to investigate the effects on the solid fat content (SFC) of these palmitic rich plastic fats. Interesterified blends crystallize more slowly than BT. Conversely, the crystallization rates of PM...

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Detalles Bibliográficos
Autores principales: Zhang, Zhen, Shim, Youn Young, Ma, Xiang, Huang, Huihua, Wang, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2018
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9079286/
https://www.ncbi.nlm.nih.gov/pubmed/35539395
http://dx.doi.org/10.1039/c8ra00769a

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9079286/
https://www.ncbi.nlm.nih.gov/pubmed/35539395
http://dx.doi.org/10.1039/c8ra00769a

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