Isothermal crystallization of ternary fat blends at the same solid fat content value as measured by DSC Ghent University
Fat blends consisting of High Oleic Sunflower Oil (HOSO), Palm Kernel Oil (PKO), Palm Stearin (PS) or Fully Hydrogenated Shea Olein (FHSO) were prepared for shortening production. Each ternary fat blend was prepared to have a content of 50% both body temperature TAGs (25oC < m.p. < 50oC) and heated temperature TAGs (m.p. > 50oC). In the meantime, the temperatures for isothermal crystallization were selected at 35% solid fat content ...