四种棕榈油结晶速度的研究

摘要

The difference of crystallization rate at 0℃,10℃ ,20℃ between four type palm oils:RBD palmoil,palm olein,palm stearin,hydrogena ted blend of palm stearin and palm olein was reported the information are worthy in the manufacture of margarine and shortening.%报道了棕榈油、棕榈软脂、棕榈硬脂及氢化棕榈油在0 ℃，10℃，20℃条件下的结晶速度，指出它们在结晶速度方面的差异，这些资料对人造奶油和起酥油生产具有实用意义。