Palm oil blend as alternative to hydrognated fat in margarine
Blending and emulsification of palm stearin and palm oil produced margarines with favourable charactristics, in particular where the level of palm stearin was less than 40%.
Blending and emulsification of palm stearin and palm oil produced margarines with favourable charactristics, in particular where the level of palm stearin was less than 40%.
Designed and developed by anthony p