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Physical properties of interesterified fat blends

✍ Scribed by M. A. M. Zeitoun; W. E. Neff; G. R. List; T. L. Mounts

Book ID
112776943
Publisher
Springer-Verlag
Year
1993
Tongue
English
Weight
501 KB
Volume
70
Category
Article
ISSN
0003-021X

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## Abstract The stability characteristics of a number of interesterified fat products made from vegetable oil‐mixtures were studied and compared to those of a commercial hydrogenated stuff, vanaspati. It was found that the interesterified products, after addition of antioxidants had comparable stab