The effect of low melting oils on the crystallisation of confectionery fats

This thesis concentrates on gaining a fundamental understanding of the crystallisation, phase behaviour, and melting in relatively simple fat/oil blends. This is the first reported study of hot stage microscopy (HSM) experiments on tripalmitin (PPP)/triolein (OOO), 1,3-dipalmitoyl-2-oleoylglycerol (...

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Bibliographic Details
Main Author: David I. Stewart
Format: Default Thesis
Published: 2017
Subjects:
Chemical engineering not elsewhere classified
Fats
Oils
Food processing
Crystallisation
Melting
Confectionery
Chemical Engineering not elsewhere classified
Online Access:https://hdl.handle.net/2134/24420
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