Effect of Emulsifiers on the Crystal Growth of Edible Solid Fats
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- NIIYA ISAO
- Japan Institute of Oils & Fats, Other Foods Inspection
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- MARUYAMA TAKENORI
- Japan Institute of Oils & Fats, Other Foods Inspection
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- IMAMURA MASAO
- Japan Institute of Oils & Fats, Other Foods Inspection
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- OKADA MASAKAZU
- Research Laboratory, Snow Brand Milk Products Co., Ltd.
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- MATSUMOTO TARO
- Faculty of Science & Engineering, Nihon University
Bibliographic Information
- Other Title
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- 食用固形脂の結晶成長におよぼす乳化剤の影響
- 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
Abstract
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.
Journal
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- NIPPON SHOKUHIN KOGYO GAKKAISHI
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NIPPON SHOKUHIN KOGYO GAKKAISHI 20 (5), 199-207, 1973
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282681382701568
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- NII Article ID
- 130003966644
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- ISSN
- 00290394
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed