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Original Article

Blending of palm oil, palm stearin and palm kernel oil in the preparation of table and pastry margarine

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Pages 71-74 | Published online: 06 Jul 2009

References

  • AOCS. Official and Tentative Methods of the American Oil Chemists' Society. AOCS, USA 1964
  • Berger K G. The use of palm oil products in margarines. PORIM Technology No. 5. Palm Oil Research Institute of Malaysia. 1981
  • British Standard 684. Methods of analysis of fats and fatty oils. 1976
  • Flingoh C HOh. Effect of tempering procedure on solid fat content determination of cocoa butter substitute. PORIM Workshop on Quality in Palm Oil Industry. 1983
  • Hoerr C W. Morphology of fats, oils and shortening. J. Am. Oil Chem. Soc. 1960; 37: 539–546
  • Md. Ali A R, Dimick P S. Thermal analysis of palm mid-fraction, cocoa butter and milk fat blends by differential scanning calorimetry. J. Am. Oil Chem. Soc. 1994; 71: 299–302
  • Moolayil J. Optimization of palm oil usage in margarine and shortening. Paper presented in 5th Palm Oil Familiarization Program. Palm Oil Research Institute of Malaysia, 1985
  • Teah Y K, Kheiri M SA, Karimah A, Berger K G. A survey of commercial margarine products of tropical and temperate countries. PORIM Report, PO (44) 82, Palm Oil Research Institute of Malaysia, Malaysia 1982
  • Timms R E. Physical properties of oils and mixtures of oils. J. Am. Oil Chem. Soc. 1985; 62: 241–248
  • Young F VK. Palm kernel and coconut oils: Analytical characteristics, process technology and uses. Paper presented at AOCS World Conference on Oilseed and Edible Oil Processing. The Hague, Netherlands 1982

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