Determination of Physical Properties and Crystallization Kinetics of Oil From Allanblackia Seeds and Shea Nuts Under Different Thermal Conditions

In this study, the fatty acid content, melting and cooling profiles, crystallization properties at different cooling rates and kinetics of crystallization of Allanblackia seed oil (ASO) and shea nut oil (SNO) are investigated. The fatty acid content is determined using gas chromatography coupled wit...

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Veröffentlicht in:	European journal of lipid science and technology 2018-03, Vol.120 (3), p.n/a
Hauptverfasser:	Badu, Mercy, Awudza, Johannes, Budd, Peter M., Yeates, Stephen
Format:	Artikel
Sprache:	eng
Schlagworte:	allanblackia seed oil Calorimetry Cocoa butter Cooling Cooling rate Crystal growth Crystallization Crystals Differential scanning calorimetry Edible oils Fats Fatty acids Food industry Food processing industry Gas chromatography Industrial applications Kinetics Light microscopy Mass spectrometry Mass spectroscopy Melt temperature Melting melting temperature Microscopy Nuts Oils & fats Physical properties Polarized light Seeds shea nut oil Stearic acid Temperature effects thermal behavior
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