Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils.
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DOI: 10.1016/j.foodchem.2016.09.059
Abstract: Solid milk fat stearin (S25) can be a promising oxidation retarder due to its capacity to entrap liquid oils, especially for incorporating omega-3 (ω-3) rich oils into dairy products. Thermal properties of S25/ω-3 rich oil… read more here.
Keywords: fat stearin; rich oils; s25; crystallization ... See more keywords