Chemical–Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities

Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by...

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Egile Nagusiak:	Ziwei Gao, Yun Zhu, Jun Jin, Qingzhe Jin, Xingguo Wang
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2023-10-01
Saila:	Foods
Gaiak:	red palm oil oxidative stability mango kernel fat aerated emulsion foam stability whipping capability
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/12/21/3933
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