Butter fat
نویسندگان
چکیده
منابع مشابه
Determination of Fatty Acids in Butter Fat: I*
INTRODUCTION Since reporting a method (14) 2 for the determination of stearic acid in butter fat, work has been continued with a view of evolving a process for determining some of the remaining fatty acids. The object of the investigation was to deduce practical analytical methods which might serve to measure the effect of feed upon the composition of the resulting butter fat. Such methods, how...
متن کاملThe Higher Saturated Fatty Acids of Butter Fat*
Butter fat has been found to be a very complex fat, containing in its glyceride linkages a large number of fatty acids. Since some of these acids are present in very small amounts, they have in the past been frequently overlooked. This is especially true of the fatty acids of higher molecular weight than stearic acid. Hilditch and Jones (l), Hilditch and Sleightholme (2), and others have report...
متن کاملShea Butter: An Opposite Replacement for Trans Fat in Margarine
Shea butter is the edible fat extracted from the nut of African Shea tree (Vitellaria paradoxa). Consequence of having half of its fatty acids saturated, Shea butter melts at a very high temperature and will be a suitable raw material for margarine production. Margarine is a butter mimicry that is produced from vegetable oils and water. The production of margarine requires a solid fat. Hence hy...
متن کاملLauric fat cocoa butter replacer from krabok (irvingia malayana) seed fat and coconut oil.
Lauric fat cocoa butter replacer (LCBR) was produced from a blend of krabok seed fat (KSF) and coconut oil (CO). Four fat blends with different ratios of KSF/CO (20/80, 40/60, 60/40 and 80/20 (%wt)), CO, KSF and a commercial LCBR (C-LCBR) were characterized using various techniques. It was found that blend 60/40 exhibited SFC curve and crystallization/melting behavior most similar to that of C-...
متن کاملProduction of cocoa butter equivalent from mango seed almond fat and palm oil mid-fraction
The purpose of this research was to produce cocoa butter equivalent from the blend of mango seed almond fat (MAF) from “Keaw” variety mango kernels and palm oil mid-fraction (POMF). Seven MAF-POMF blends with different proportions (100/0, 90/10, 80/20, 70/30, 60/40, 50/50 and 0/100 (%wt) of MAF to POMF) including cocoa butter were characterized using various techniques. Fatty acid composition w...
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ژورنال
عنوان ژورنال: The Analyst
سال: 1877
ISSN: 0003-2654,1364-5528
DOI: 10.1039/an877020037b