Improving the rate of crystallisation of trans free fat blends
Improving the rate of crystallisation of trans free fat blends can be highly beneficial, allowing the fats to reach a specific SFC, often within certain limitations of the process. This issue is fundamentally critical, because where a given fat blend is not optimally crystallised during manufacture...
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| Main Authors: | , |
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| Format: | Proceedings Paper |
| Language: | English |
| Published: |
Malaysian Palm Oil Board
2015
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/8284 |
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