Султанова Мадина Жумахановна

Formulation Optimization and Thermal Behavior of a Low-Trans Ternary Lipid Matrix from Fully Hydrogenated Rapeseed, Sea Buckthorn, and Rapeseed Oils for Potential Specialty Confectionery Fat Applications

The demand for sustainable, low-trans specialty confectionery fats drives the search for novel lipid sources. This study optimizes a ternary lipid matrix utilizing fully hydrogenated rapeseed oil (FHRSO), sea buckthorn oil (SBO), and native rapeseed oil (RSO) to overcome the stru...