Abstract
The specific heats of tristearin in the presence of some food emulsifiers were determined by differential scanning calorimetry. Solid emulsifiers show Cp curves different from those of pure tristearin, indicating that a new mixed crystal has been obtained through the incorporation of the surfactant within the fat.
Original language | English |
---|---|
Pages (from-to) | 788-791 |
Number of pages | 4 |
Journal | Journal of the American Oil Chemists' Society |
Volume | 63 |
Issue number | 6 |
DOIs | |
State | Published - Jun 1986 |