The specific heats of tristearin in the presence of some food emulsifiers were determined by differential scanning calorimetry. Solid emulsifiers show Cp curves different from those of pure tristearin, indicating that a new mixed crystal has been obtained through the incorporation of the surfactant within the fat.
No takes yet. Share an insight, caveat, or question.
Schlichter et al. (1986) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: