摘要
本文主要介绍了脂肪的晶型及甘三酯晶型的转变规律,分析了影响β′晶型稳定性的主要因素,并介绍了脂肪同质多晶特性对脂肪食品品质的影响。
Polymorphism of fat and polymorphous transition of triacyiglycerols , which influenr-d quality of fat products, was introduced in this paper. And affect factors of{3＇polyIt1Olphic forms stability were also discussed.
出处
《粮油加工（电子版）》
2014年第3期40-43,共4页
Machinery for Cereals Oil and Food Processing Main Contents
关键词
同质多晶
脂肪
甘三酯
晶型转变
X-射线衍射
Polymorphism, Fat, Triacylglycerols , Polymorphous transition, X-ray diffraction
