Contrastive analysis of lipid composition and thermal and crystallization behavior of olein/stearin fractionated by novel layer melt crystallization from palm oil.
Chao LuShuang QiuXueping WangXinyi HeLeping DangZhanzhong WangPublished in: Journal of the science of food and agriculture (2021)
Novel layer melt crystallization was successfully applied and optimized for fractionating palm oil. The composition and property changes of obtained fractions were analyzed and explained at both macroscopic and microscopic levels. © 2021 Society of Chemical Industry.
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