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a–c: Solid fat content melting curves obtained using the IUPAC 2.150 a non-tempered serial method, before (NIE) and after chemical (CIE) or enzymatic (EIE) interesterification; a: blend-1; b: blend-2; c: blend-3 (blend-1 = RO:FHRO 60:40; blend-2 = RO:FHRO 70:30; blend-3 =RO:FHRO 80:20 wt:wt%). The circles highlight the unusual shape with a SFC decrease at around 5 °C (blend-2 and blend-3) or 10 °C (blend-1).
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