Influences of fatty acid moiety and esterification of polyglycerol fatty acid esters on the crystallization of palm mid fraction in oil-in-water emulsion.
Sakamoto
Mitsuhiro
M
Ako Laboratory, Research and Development Laboratory, Sakamoto Yakuhin Kogyo Co., Ltd., 1325-93 Kizu, Ako-shi 678-0165, Japan.
Ohba
Azusa
A
Kuriyama
Juhei
J
Maruo
Kouichi
K
Ueno
Satoru
S
Sato
Kiyotaka
K
D003460:Crystallization; D004655:Emulsions; D004952:Esters / Q000737:chemistry*; D005227:Fatty Acids / Q000737:chemistry*; D005990:Glycerol / Q000737:chemistry*; D057927:Hydrophobic and Hydrophilic Interactions; D008956:Models, Chemical; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D011108:Polymers / Q000737:chemistry*; D013499:Surface Properties; D013696:Temperature; D014867:Water / Q000737:chemistry*
D004655:Emulsions; D004952:Esters; D005227:Fatty Acids; D010938:Plant Oils; D011108:Polymers; D014867:Water; C043941:polyglycerol; D000073878:Palm Oil; D005990:Glycerol