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Melting Characteristics and Hardness of Milkfat Blend Sucrose Polyesters

โœ Scribed by M.A. DRAKE; T.T. BOUTTE; F.L. YOUNCE; D.A. CLEARY; B.G. SWANSON

Book ID
108820225
Publisher
Institute of Food Technologists
Year
1994
Tongue
English
Weight
457 KB
Volume
59
Category
Article
ISSN
0022-1147

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## A i n i , M. S . E m b o n g , A . A m i n a h , A . R . M d . A l i a n d C . H . Che M a i m o n \* Slip melting points of shortenings based on modified palm oils, milkfat and low melting milkfat fraction ranged from 33.8 to 43.7"C us- ing 16 hr tempering and 36.5 to 46.1"C using 1 hr temperi