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Investigation of the complex thermal behavior of fats (1996)

Keller, G. ; Lavigne, F. ; Loisel, C. ; [et al.]

Springer

Journal of thermal analysis and calorimetry 47 (1996), S. 1545-1565

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ISSN: 1572-8943

Keywords: cocoa butter ; fat crystallization ; DSC ; fat polymorphism ; fat structure ; fats ; lard ; milk fat ; triacylglycerols ; X-ray diffraction

Source: Springer Online Journal Archives 1860-2000

Topics: Chemistry and Pharmacology

Notes: Abstract The thermal behavior of three ural fats (displaying very different composition), cocoa butter (CB)2, lard, and a stearin obtained from anhydrous milk-fat (AMF) fractionation, were studied by both DSC and X-ray diffraction as a function of temperature (XRDT). To perform temperature explorations between −30

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF01992845

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