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| | 65B-11 Evaluation of triacylglyceride crystallization by DSC and rheological measurements. (Site not responding. Last check: 2007-10-09) |
 | | Evaluation of triacylglyceride crystallization by DSC and rheological measurements. |
 | | The triacylglycerides (TAGS) have several physical chemical properties that determine processing conditions of fats and oil, as well as their functionality in food systems. |
 | | Thus, the phase changes of TAGS (i.e., crystallization, melting, and polymorphic transformations), are physical properties that determine the solid fat content and its temperature dependence in products such as chocolate, butter, low fat spreads, and shortenings. |
| ift.confex.com /ift/2000/techprogram/paper_3047.htm (209 words) |
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