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This paper reports the experimental results of processes used for the formation of whipped oils composed of vegetable oils (salad oil) and high-melting fat crystals [fully hydrogenated rapeseed oil rich in behenic acid (FHR-B)]. No emulsifier was added to form this whipped oil. Microprobe FT-IR spectroscopy, synchrotron radiation microbeam X-ray diffraction (SR-μ-XRD), polarized optical microscopy,...
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