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. 2019 Oct 3;7(11):3722–3730. doi: 10.1002/fsn3.1231

Figure 2.

Figure 2

The solid fat content (SFC) curves of palm stearin: sunflower oil blends before and after interesterification. The mean (n = 3) SFC of blends is shown at each temperature, and error bars show the range of each point. IE, interesterified; NIE, noninteresterified; PS, palm stearin; SFO, sunflower oil