Abstract
ABSTRACT.The effect of temperature cycling between 5C and 23C on the solid fat content, polymorphic form, crystal size and textural properties of margarine fats was investigated. Temperature cycling resulted in a significant reduction of the solid fat content and firmness of the margarine fats. A transformation to the β crystal form was accompanied by an increase in the size of the fat crystals. Temperature cycling was detrimental to the quality of the margarine fats by increasing crystal size and formation of β crystals.
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