CHEMICAL COMPOSITION AND THERMAL BEHAVIOUR OF TROPICAL FAT FRACTIONS FROM SOLVENT-ASSISTED PROCESS: A REVIEW

Fractional crystallization is a process applied to plant and animal fats to obtain fat products with new functional properties and nutritional values. Fractionation is generally performed through either a dry or a solvent-assisted process. As solvents can wash off the liquid molecules able to entrap...

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Veröffentlicht in:	Italian journal of food science 2017-01, Vol.29 (1), p.19
Hauptverfasser:	Marikkar, N, Yanti, N, Paciulli, M, Chiavaro, E
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal fat Calorimetry Chemical composition Composition Crystallization Dietary fat Differential scanning calorimetry Fatty acids Fractional crystallization Fractionation Nutritive value Oils & fats Olein Palm oil Solvents Stearin Thermal properties Thermodynamic properties Triglycerides
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