Citation
Che Man, Y.B. and Shamsi, K. and Yusoff, M.S.A. and S., Jinap
(2003)
A study on the crystal structure of palm oil-based whipping cream.
Journal of the American Oil Chemists' Society, 80 (5).
pp. 409-415.
ISSN 0003-021X; eISSN: 0003-021X
Abstract
The crystal structure of palm oil-based whipping cream was studied. Various proportions of refined, bleached, and deodorized palm oil (RBDPO) and palm kernel oil (RBDPKO) were prepared and their crystal structure and thermal profile were observed by an X-ray diffractometer and a differential scanning calorimeter, respectively. The results showed that all blends possessed a stable and shiny β' polymorph at 25 °C, which showed that RBDPO and RBDPKO were appropriate for producing a non-dairy whipping cream. Some eutectic effect was observed in some blends, which was attributed to the complex combination of TAG in RBDPO and RBDPKO.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Biotechnology |
| DOI Number: | https://doi.org/10.1007/s11746-003-0713-1 |
| Publisher: | AOCS Press |
| Keywords: | Differential scanning calorimetry (DSC); Nondairy whipping cream; RBDPO; RBDPKO; X-ray diffraction (XRD) |
| Depositing User: | Ms. Zaimah Saiful Yazan |
| Date Deposited: | 07 Jul 2025 02:35 |
| Last Modified: | 07 Jul 2025 02:35 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s11746-003-0713-1 |
| URI: | http://psasir.upm.edu.my/id/eprint/116760 |
| Statistic Details: | View Download Statistic |
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