| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538514 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠DAG in animal-based fat blends significantly affected physico-chemical properties. ⺠Melting and crystallisation of lard blends were affected by DAG-concentrations. ⺠Crystal forms changed towards more β-form as the DAG-concentration increased. ⺠Dropping points indicated eutectic behaviour of DAG-lard blends. ⺠For the first time DAG effects in purely animal based fat blends are presented.
Related Topics
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Authors
Rikke Miklos, Hong Zhang, René Lametsch, Xuebing Xu,