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Abstract
The objective of this work was to evaluate the effect that agitation rate, crystallization temperature, and sonication have on the physical properties of a soybean‐based fat with low levels of saturated fatty acids crystallized in a scraped surface heat exchanger (SSHE). The sample was crystallized at two temperatures (20 and 25 °C) and agitation rates (344/208 rpm in the barrels/pin worker‐high...
Abstract
Oil migration (OM) has been an immense issue in fat‐based foods such as peanut butter and chocolate fillings. The objective of this study was to evaluate the effect of high‐intensity ultrasound (HIU) on OM in a palm kernel oil‐based fat used in chocolate fillings, coatings, and confectionery applications. The sample was crystallized at 30 °C for 90 min and stored for 48 hr at 25 °C. HIU...
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