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ijfs12279-sup-0001-FigS1.docapplication/mswaord58KFigure S1. TAG of CSO, PS, CO, physical blend CPC3 (CSO/PS/CO, 30:70:10) and interesterified product CPC3′ (CSO/PS/CO,30:70:10).
ijfs12279-sup-0002-FigS2.docapplication/mswaord279KFigure S2. Differential scanning calorimeter (DSC) melting (a) and crystallisation (b) thermograms of physical blends (CPC5, CPC4 and CPC3) and interesterified products (CPC5′, CPC4′ and CPC3′).
ijfs12279-sup-0003-FigS3.docapplication/mswaord2137KFigure S3. Crystal morphology of PS, CO, physical blend CPC3 (CSO/PS/CO, 30:70:10) and interesterified product CPC3′(CSO/PS/CO, 30:70:10).
ijfs12279-sup-0004-FigS4.docapplication/mswaord246KFigure S4. X-ray diffraction pattern of physical blend CPC3 (CSO/PS/CO, 30:70:10) and interesterified product CPC3′(CSO/PS/CO, 30:70:10).
ijfs12279-sup-0005-FigS5.docapplication/mswaord355KFigure S5. Effects of antioxidants on the peroxide value (POV) and p-anisidine value (p-AV) of interesterified product CPC3′ (CSO/PS/CO, 30:70:10).
ijfs12279-sup-0006-TableS1-S3.docapplication/mswaord199K

Table S1. Fatty acid composition (area%) of camellia seed oil (CSO), palm stearin (PS), coconut oil (CO), physical blends (CPC5, CPC4 and CPC3) and interesterified products (CPC5′, CPC4′ and CPC3′).

Table S2. Contents of tocopherol (mg per 100 g) in camellia seed oil (CSO), palm stearin (PS), coconut oil (CO), physical blends (CPC5, CPC4 and CPC3) and interesterified products (CPC5′, CPC4′ and CPC3′).

Table S3. Solid fat content (SFC) and slip melting point (SMP) of physical blends and interesterified products.

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