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Manufactured hard butters
Author(s) -
Marcus J. G.,
Puri P. S.
Publication year - 1978
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/bf02678985
Subject(s) - interesterified fat , fractionation , food science , chemistry , materials science , process engineering , pulp and paper industry , organic chemistry , engineering , lipase , enzyme
The physical characteristics of various commercial hard butters are compared by determining their solid contents (dilatometrically) and melting thermograms (DSC). For most applications in the confectionery industry, hard butters manufactured by the hydrogenation and interesterification of fats and oils offer economic advantages over those obtained by the fractionation of fats.