1.硬脂(精);甘油(三)硬脂酸酯;商用硬脂酸
1.“stearine”的变体
1.The variant of stearine
1.Fructose, sorbitol, plant cellulose, magnesium stearate, vegetable stearin, citrus flavor.
果糖、山梨醇、植物纤维素、硬脂酸镁、蔬菜stearin，柑橘风味。
2.The influences of microwave-heating on the physicochemical indexes and fatty acid compositions of palm stearin were studied.
研究了微波熔样对棕榈硬脂理化指标和脂肪酸成分的影响。
3.4. Soap-stocks, oil foots and dregs, stearin pitch, glycerol pitch and wool grease residues fall in heading 15. 22.
皂料、油脚、硬脂沥青、甘油沥青及羊毛脂残渣，归入品目15。
4.emulsifier; stearin fractions of lard; hydrogenation of cottonseed oil; SFC;
起酥油；乳化剂；分提固脂；氢化棉籽油；SFC；
5.Improving the process properties of palm stearin by interesterification
利用酯交换法改进棕榈油硬脂的加工性能
6.Enzymatic interesterification of palm stearin and soybean oil
棕榈油硬脂和大豆油酶法酯交换的研究
7.Preparation of shortenings based on stearin fractions of lard
以猪油分提固脂为原料的起酥油的研制