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The aim of this study was to investigate the effect of NaCl concentrations at low temperature (50 to -80C) on lipid crystallization and freezing water of coconut milk emulsions. Phase change behavior of coconut milk emulsions has been evaluated using differential scanning calorimetry at heating/cooling rate of 2C/min. Unhomogenized coconut milks (34% fat content) showed an overlapping peak of fat crystals with an onset at 8C and a large exothermic peak of freezing water at -20C duringdoi:10.12720/jomb.2.3.191-195 fatcat:wxfhgxkv5nhc7fvbbabq5mwgcq