𝔖 Bobbio Scriptorium
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Effect of composition and polymorphic form on the hardness of fats

✍ Scribed by R. O. Feuge; Wilma A. Guice

Book ID
112807585
Publisher
Springer-Verlag
Year
1959
Tongue
English
Weight
437 KB
Volume
36
Category
Article
ISSN
0003-021X

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## Abstract Separated fats from commercial soft (soft fat) and stick (stick fat) margarines and mixtures of hydrogenated super olein (H‐olein) and canola oil, were temperature cycled between 4Β°C and 15,20 and 25Β°C. The polymorphic form, SFC and texture of the fats were evaluated. Temperature cyclin