Templating effects of dipalmitin on soft palm mid-fraction crystals

The crystallization of lipids has important implications for the industrial processing of food products, such as chocolates, margarines, spreads, confectionery, as well as bakery and dairy products. Thus, blends of soft palm mid-fraction (PMF) and dipalmitin (PP) containing PP of 0.5 g/100 g and 1.0 g/100 g were investigated under stabilization time and conditions for controlling and improving the crystallization step of fat during fat...