stearin信息详情
n.硬脂；硬脂酸甘油；硬脂酸甘油酯
stearine───n.硬脂；硬脂酸（等于stearin）
stearic───adj.硬脂的；硬脂酸的；似硬脂的；十八酸的
-tearing───adj.撕裂的；痛苦的；猛烈的，极端的；极好的；暴怒的；v.撕开；裂开（tear的现在分词）
shearing───n.剪羊毛；剪取的羊毛；v.剪羊毛（shear的现在分词）；修剪
smearing───n.污点，拖尾效应；弄脏的；蹭脏（smear进行时形式）
spearing───n.用矛刺；v.用矛刺，用尖物刺穿；（用手臂的推力）抓住；（曲棍球比赛中）用曲棍球棍的刀刃戳（对手）；（美式足球中）用头盔撞（对手）（spear的现在分词）
steading───n.农场的建筑物，农庄；v.对……有利，对……有帮助（stead的现在分词）
stealing───n.偷窃；贼赃；偷垒（棒球比赛中的犯规行为）；adj.有偷窃行为的；v.偷盗；抄袭（steal的ing形式）
steaming───v.冒出蒸汽；蒸煮；蒸汽洗涤；用蒸汽软化（粘贴物）以打开（或松开）；用蒸汽开动（机车）（steam的现在分词）；adj.非常热的，热气腾腾的；（非正式）烂醉的；（非正式）非常生气的；adv.极其地；n.结伙沿路偷窃
RBD palm oil can be further processed into RBD palm olein and RBD palm stearin.───RBD棕榈油可以被进一步加工成棕榈油和棕榈硬脂。
Comparatively the glycol double stearin produces the pearly luster is intense, the glycol single stearin produces the pearly luster is exquisite.───相比之下乙二醇双硬脂酸酯产生的珠光较强烈，乙二醇单硬脂酸酯产生的珠光较细腻。
Other Ingredients: May contain one or more of the following: magnesium stearate, cellulose, vegetable stearin, dicalcium phosphate and silica.───其他成份可能包含一个或多个以下：硬脂酸镁，纤维素，蔬菜硬脂，磷酸氢钙和二氧化硅。Contains soy。含有大豆。
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。
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。
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。
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；
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
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
The propoxylation reaction between palm stearin and PO accompanied by catalyst was confirmed by FT-IR analysis, ESI-MS analysis,[sentencedict .com] saponification value test and the emulsifying properties test.
Palm stearin ( ST ) and soybean oil ( SBO ) were blended at different levels and then were interesterified.
It was proved that four types of lipase reacting with palm stearin was not significantly lower the melting point of palm stearin in the initial biological enzymatic method.
Palm stearin was modified by chemical method, physical mixing method and biological enzymatic method so that the melting point of palm stearin was lowered.
Stearin is harder and burns longer than unrefined tallow.
Crystal is a suppression of oil, the first hydrogenated, then of the elements in the generation after the introduction of a hard, "stearin spirit"-type substances.
Comparatively the glycol double stearin produces the pearly luster is intense, the glycol single stearin produces the pearly luster is exquisite.
The influences of microwave-heating on the physicochemical indexes and fatty acid compositions of palm stearin were studied.
By studying on comparability , stearin fractions of lard obtained dry fractionationand hydrogenated cottonseed oil are chosen as raw materials of shortening.