| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539287 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Palm-based diacylglycerols (P-DAGs) as compared to palm-based oils have different chemical properties. ⺠P-DAGs have less steep SFC profiles with higher complete melting temperatures. ⺠P-DAGs have higher crystallization onset, heat of fusion and heat of crystallisation. The crystal forms of P-DAGs are mostly β.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Amir Hossein Saberi, Beh Boon Kee, Lai Oi-Ming, Mat Sahri Miskandar,