Figure 4
From: Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat
Rheological data, (A) Effect of shear strain rate on the apparent viscosity. (B) Effect of shear strain rate on the shear stress. Margarines prepared with PS:PO (40:60) blend. (closed diamonds) non transesterified blend added 3 % butter; (closed squares) transesterified blend; (closed triangles) transesterified blend added 3 % butter; (open triangles) transesterified blend added 3 % butter and 0.2 % powder of dry bark orange; (open circles) commercial margarine sample.