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Tempered shortening, polymorphic

Effects of Tempering on Polymorphic Forms of Palm Oil (PO) Anhydrous Milk-Fat (AMF) Shortenings During Storage... [Pg.51]

It has been reported in previous studies that milk fat contained P > P (10,11). Recent investigators (12) reported that milk fat crystallized in P -2 polymorphic form. In this study, tempering showed some effect on initial polymorphic forms of PO/AMF 80 20 and 60 40 shortenings. In set A of PO/AMF 80 20, P was predominant, and a small amount of P form was present. In contrast, set B and set C of the same shortenings contained all P polymorph. In the case of PO/AMF 60 40, set A sample showed equal amounts of P and P, set B contained only P, while set C was dominated by P. On the other hand, there was no effect on PO/AMF 40 60 which showed the presence of P in all three sets of samples. [Pg.49]

See other pages where Tempered shortening, polymorphic is mentioned: [Pg.2083]    [Pg.235]    [Pg.123]    [Pg.900]    [Pg.905]    [Pg.2462]    [Pg.48]    [Pg.52]    [Pg.218]    [Pg.557]   


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