Molecular Distillation of Shea Butter and its Unsaponifiable Matters
نویسندگان
چکیده
منابع مشابه
Shea 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...
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C.O. Esimone , A.A. Attama , U.E. Osonwa , C.D. Nwakile* and F.T.O. Onochie 2 Department of Pharmaceutical Microbiology and Biotechnology , Faculty of Pharmaceutical Sciences, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria Department of Pharmaceutics, Faculty of Pharmaceutical Sciences , University of Nigeria, Nsukka, Enugu State, Nigeria Department of Pharmaceutics and Pharmaceutical ...
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Shea butter is the fat extracted from the nut of Africa Shea tree (Vitellaria paradoxa). It is used in cosmetic formulations and as a substitute for Cocoa butter in chocolate industries. It is edible and used cooking fat in Africa. The saponifiable fraction of Shea butter is composed primarily of stearic and oleic acids with lesser amounts of palmitic, linoleic and arachidic acids while the uns...
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Nsogning Dongmo S., Womeni H.M., Tchouanguep Mbiapo F., Linder M., Fanni J., Zarnkow M., Becker T. (2014): Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction. Czech J. Food Sci., 32: 578–584. Cooking and drying conditions of the shea butter extraction process were determined using a response surface methodology. The influence of cooking time, temperature, a...
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Industrials interest in fats as raw material, resides in their exceptional quality and potentialities of exploitation in several fields. This study aimed to exalt the optimized shea butter quality and present its wide potentialities of utilization. Hence, the characteristics of beige and yellow optimized shea butters were determined. Both samples recorded very weak acid (0.280 ± 0.001 and 0.140...
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1961
ISSN: 1884-2003
DOI: 10.5650/jos1956.10.485