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temperature of 24°C. Sampling was conducted at 20 min intervals to determine the solid fat content was used. In spite of this, the SFC of the slurries remained unchanged during the isothermal crystallisation. triacylglycerol composition of the oleins were comparable with the control. An increase of saturation and a of the more homogeneous and smaller crystals of the palm oil slurries.

INFLUENCE OF POLYGLYCEROL ESTER ADDITIVE ON PALM OIL FRACTIONATION IN RELATION TO THE CRYSTAL SIZE DISTRIBUTION