The influence of pure MP on palm oil crystallization has been
studied before , as well as the influence of monoglycerides of fully hydrogenated
PO, which contain a substantial
amount of MP. Miura, Yamamoto, and Konishi and Miura,
Yamamoto, and Sato only concluded that pureMP in a concentration
of 1% did not affect the solid fat content when crystallization
occurred at 5 °C. Moreover, all studied blends never had an emulsifier
concentration higher than 2%. In this study, a more extended range of
concentrations was investigated and different techniques have been
used to elucidate the effect on different levels.