Composition and Thermal Characteristics of Madhuca longifolia Seed Fat and Its Solid and Liquid Fractions

This study was to characterize the seed fat from Madhuca longifolia known as Mee fat and its solid and liquid fractions with the objective of distinguishing them. A sample of Mee fat was partitioned into solid and liquid fractions using acetone as the solvent medium. The isolated fractions were comp...

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Veröffentlicht in:	Journal of Oleo Science 2010, Vol.59(1), pp.7-14
Hauptverfasser:	Marikkar, J. M. N., Ghazali, H. M., Long, K.
Format:	Artikel
Sprache:	eng
Schlagworte:	Calorimetry, Differential Scanning Chromatography, High Pressure Liquid cocoa butter substitute confectionery fat DSC Fats - chemistry fractional crystallization Freezing Madhuca - chemistry Madhuca longifolia Mee fat Palm Oil Plant Oils - chemistry seed fat Seeds - chemistry Temperature Triglycerides - chemistry
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