Crystallization behavior of monoglyceride oleogels: A comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides
Kato Rondou,
Fien De Witte,
Ivana A. Penagos
et al.
Abstract:Fat polymorphism plays a crucial role in many fat‐rich food products (e.g., margarine, chocolate). Due to this, polymorphism of triglycerides is widely investigated. During the previous years, the interest of using monoglyceride oleogels to replace margarine is increasing due to its structure, reduced amount of saturated fatty acids, stability and application potential. However, polymorphism of monoglyceride oleogels is less investigated. This research shows the effect of the composition (C18:0 or C18:0 and C1… Show more
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