CAJ | 학술논문

该文通过研究分别添加有1%（w/w）单甘油脂、磷脂、Span60的氢化棕榈仁油硬脂等热结晶行为，发现在30℃等热结晶条件下单甘油脂、磷脂、Span60均能促进氢化棕榈仁油硬脂结晶，等热结晶动力学分析表明：氢化棕榈仁油硬脂在三种乳化剂作用下存在不同结晶成核机制。
해문통과연구분별첨가유1%（w/w）단감유지、린지、Span60적경화종려인유경지등열결정행위，발현재30℃등열결정조건하단감유지、린지、Span60균능촉진경화종려인유경지결정，등열결정동역학분석표명：경화종려인유경지재삼충유화제작용하존재불동결정성핵궤제。
The isothermal crystallization behavior of hydrogenated palm kernel stearin with adding 1%(w/w)monoglyceride,lecithin and span60 were studied in this paper,repectively. It was shown that monoglyceride,lecithin and span60 could promote the crystallization of hydrogenated palm kernel stearin at temperature of 30℃. Isothermal crystallization kinetics analysis indicated that hydrogenated palm kernel stearin showed different crystallization nucleation mechanisms under the action of three kinds of emulsifiers.