Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats
This study compares the physicochemical properties of palm-based shortenings (PS) with varying melting temperatures (33–60 °C) to animal fats from chicken, beef, and mutton. Key parameters assessed include peroxide value, solid fat content, thermal behaviour, fatty acid composition, and crystal stru...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004304 |
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