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The polymorphism, microstructure, SFC, and hardness of 24 shortening systems containing fully hydrogenated fats in dilutions of 10-25% (w/w) in soybean oil was studied, as was that of five commercially available shortenings. The mixtures of fully hydrogenated fats in soybean oil were processed using a constant cooling scheme designed to cool soybean oil at 10 o C/min. Each shortening system...
The crystallization and melting enthalpies of 24 shortening systems containing fully hydrogenated fats in dilutions of 10-25% (w/w) in soybean oil was studied, as was that of five commercially available shortenings. The mixtures of fully hydrogenated fats in soybean oil were processed using a constant cooling scheme designed to cool soybean oil at 10 o C/min. Each shortening system used was...
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