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KMID : 0380619890210060857
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 6 p.857 ~ p.862
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Effects of Emulsifier on the Thermal Behaviour in Palm Oil
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장영상/Chang, Young Sang
신재익/이영수/강우석/Shin, Zae Ik/Yi, Young Soo/Kang, Woo Suk
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Abstract
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Palm oil was crystallized and melted in the differential scanning calorimeter (DSC) in the presence and the absence of sucrose fatty acid ester (SE) at the different scanning rate. In the presence of SE, the crystallization temperature of palm oil was lowered, because SE inhibited the formation of mother crystal at the initial cooling stage. The melting curves of SE added palm oil changed irregularly in the α-form transition and fusion entropy. It was that the presence of SE affected the molecular diffusion in palm oil.
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