Crystallisation of palm-based fats Part II Secondary crystallisation
Talbot G., Slager H., Smith K.W., Crystallisation of palm-based fats Part II Secondary crystallisation, Innovations in Food Technology, 2009, November
The first part of this article considered the effects on primary crystallisation of of moving from a partially trans-containing fat to a trans-free system based on palm factions. This article considers secondary crystallisation and the analytical processes used to quantify this involving oscillatory rheology and texture analysis. This article produces the results.