Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

<div>Effect of PS/HOSO (palm stearin and high oleic safflower oil) blends and rate of agitation (ra) on the consistency of zero-trans crystallized fats equilibrated at three storage temperatures.</div>

Journal of Food Quality

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Figure 1

Figure 1: Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends 