Jin et al., 2008 - Google Patents
Melting and solidification properties of palm kernel oil, tallow, and palm olein blends in the preparation of shorteningJin et al., 2008
View PDF- Document ID
- 529675819095211733
- Author
- Jin Q
- Zhang T
- Shan L
- Liu Y
- Wang X
- Publication year
- Publication venue
- Journal of the American Oil Chemists' Society
External Links
Snippet
Ternary systems composed of palm kernel oil (PKO), tallow, and palm olein (POo) were studied in terms of their physical properties such as solid fat content (SFC), melting characteristics by DSC and polymorphism by X-ray diffraction. Ternary phase behavior was …
- 239000000203 mixture 0 title abstract description 64
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/02—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fatty acids with glycerol
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Jin et al. | Melting and solidification properties of palm kernel oil, tallow, and palm olein blends in the preparation of shortening | |
| Karabulut et al. | Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends | |
| Zhang et al. | Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute | |
| US7807208B2 (en) | Trans free hard palm oil fraction, trans free non-hydrogenated hard structural fat and fat blends and methods | |
| CA1230887A (en) | Edible fat and a process for producing such fat | |
| Tan et al. | The physicochemical properties of palm oil and its components | |
| Zhang et al. | Effect of temperature on the crystalline form and fat crystal network of two model palm oil-based shortenings during storage | |
| Biswas et al. | Blending of palm mid‐fraction, refined bleached deodorized palm kernel oil or palm stearin for cocoa butter alternative | |
| CN105794997B (en) | Grease composition for replacing beef tallow and preparation method thereof | |
| Ribeiro et al. | Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends | |
| Ornla-Ied et al. | Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin | |
| SK17582002A3 (en) | Preparation of a blend of triglycerides | |
| US7785645B2 (en) | Process for obtaining an oil composition and the oil composition obtained therefrom | |
| JP5736706B2 (en) | Plastic oil and fat modifier | |
| Ribeiro et al. | Synthesis of structured lipids containing behenic acid from fully hydrogenated Crambe abyssinica oil by enzymatic interesterification | |
| Mao et al. | Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystals | |
| Zaliha et al. | Dynamics of polymorphic transformations in palm oil, palm stearin and palm kernel oil characterized by coupled powder XRD-DSC | |
| Danthine et al. | Monitoring batch lipase catalyzed interesterification of palm oil and fractions by differential scanning calorimetry | |
| Sahri et al. | Formulation of trans-free and low saturated margarine | |
| Anihouvi et al. | Comparative study of thermal and structural behavior of four industrial lauric fats | |
| Ke et al. | Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system | |
| SK145296A3 (en) | Totally hardened fat material, a method for preparing thereof, a spread and a cooking fat containing same | |
| US4072766A (en) | Cocoa butter compositions | |
| Liu et al. | Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products | |
| Meng et al. | Reduction of graininess formation in beef tallow-based plastic fats by chemical interesterification of beef tallow and canola oil |