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Heat capacity of tristearin in the presence of food emulsifiers
Author(s) -
Schlichter J.,
Garti N.,
Sarig S.
Publication year - 1986
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541965
Subject(s) - differential scanning calorimetry , chemistry , pulmonary surfactant , food science , chromatography , chemical engineering , biochemistry , thermodynamics , physics , engineering
The specific heats of tristearin in the presence of some food emulsifiers were determined by differential scanning calorimetry. Solid emulsifiers show Cp curves different from those of pure tristearin, indicating that a new mixed crystal has been obtained through the incorporation of the surfactant within the fat.