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KMID : 0380619910230010019
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 1 p.19 ~ p.24
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Effects of Tempering Temperature and Time on the Slip Melting Point of Fats
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Abstract
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Among the conditions changes for the slip melting point of tempering temperature and time were studied. The results were treated below at 4℃, slip M.P. were not effected by tempering time. But slip M.P. of lard and palm oil had fallen treated at lO℃, the reason was that low melting triglycerides did not form the perfect crystals. Therefore, in order to measure the slip M.P. should be decrease the free energy and from stable crystallization of fats. Recommendable tempering temperature was treated at 4℃.
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