Crystallization of low saturated lipid blends of palm and canola oils with sorbitan monostearate and fully hydrogenated palm oil

Several scientific investigations have focused on providing new strategies for supporting the development of low saturated and zero trans lipid materials, as healthier fat alternatives for food application. This work evaluated the consistency, crystallization behavior, microstructure and polymorphis...

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Publicat a:J Food Sci Technol
Autors principals: Barbosa, Karina Martins, Cardoso, Lisandro Pavie, Ribeiro, Ana Paula Badan, Kieckbusch, Theo Guenter, Buscato, Monise Helen Masuchi
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2018
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Original Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC5821670/
https://ncbi.nlm.nih.gov/pubmed/29487453
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-3026-5
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