書誌事項
- タイトル別名
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- Effect of Emulsifiers on the Crystal Growth of Edible Solid Fats
- Part V. Effect of sugar fatty acid ester
- (第5報)蔗糖脂肪酸エステル添加の効果
抄録
The effect of lipophilic sugar fatty acid esters on the growth of crystal in edible solid fats was investigated. Addition of sugar ester to hardened soybean oil and hardened palm kernel oil clearly inhibited crystal growth. Inhibition of crystal growth was also found by electron microscopy in the case of beef tallow and hardened whale oil. However, addition of 3% or more of the sugar ester to solid fats became stiff during standing, with sudden rise in open capillary melting point, the values of which did not correspond to other measured values.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 20 (5), 199-207, 1973
社団法人 日本食品科学工学会
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詳細情報
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- CRID
- 1390282681382701568
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- NII論文ID
- 130003966644
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- ISSN
- 00290394
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可