Heat capacity of tristearin in the presence of food emulsifiers

J. Schlichter*, N. Garti, S. Sarig

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

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 languageEnglish
Pages (from-to)788-791
Number of pages4
JournalJournal of the American Oil Chemists' Society
Volume63
Issue number6
DOIs
StatePublished - Jun 1986

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