Citation:
J SCHLICHTER, Garti, N, and SARIG, S. 1986. “Heat Capacity Of Tristearin In The Presence Of Food Emulsifiers.”. Jaocs, J. Am. Oil Chem. Soc., 63, 6, Pp. 788–791.
Abstract:
The sp. heats of tristearin [555-43-1] in the presence of some food emulsifiers were detd. by differential scanning calorimetry. Solid emulsifiers show Cp curves different from those of pure tristearin, indicating that a new mixed crystal was obtained through the incorporation of the surfactant within the fat. [on SciFinder(R)]