This paper discussed the development of a low-energy and cost-effective separation technique saturated fatty acids (S FAs) from Malaysian Palm Stearin to purify unsaturation level its acids. Unsaturated (U pose great benefits in nutritional value also can be utilized as raw material various food or non-food applications. A methanol crystallization method was introduced by manipulating storage t...

Cooking oil is vegetable that has been purified and can be used as foodstuff. Consumtion of cooking a medium for frying foodstuff, to add flavor form texture in bread making. repeatedly or commonly known very bad impact on our body will pollute the environment if it not managed properly. Candles are made paraffin, melt easily when heated, light source. For making candle, chemical added, namely ...

Abstract To precisely regulate the crystallization of lipids, an in‐depth understanding correlation between structures promoters and their functionalities is crucial. The effects 1,3‐dipalmitoyl‐2‐behenoyl‐glycerol (PBP) 1,3‐dipalmitoyl‐2‐stearoyl‐glycerol (PSP) on behavior palm oil, stearin, a cocoa butter replacer were investigated by differential scanning calorimetry, polarized light microsc...

Seed fat of Madhuca longifolia known as mee fat (MF) has been considered as a potential plant fat for producing fat mixture to simulate the properties of lard. A study was carried out to evaluate the effect of addition of palm stearin (PS) on the solidification behavior of MF to formulate a mixture to become similar in solidification characteristics of lard. Three fat mixtures were prepared by ...

Iron(II) sulfate-containing lipophilic matrices were developed by a special hot-melt technology (melt solidification in drops), using stearin, white wax and their mixture as conventional bed materials. The special technology resulted in spherical particles which can be filled directly into capsules; these store iron as a depot and ensure a slow and uniform release, whereby the irritation of the...

BACKGROUND Food industries aim to replace trans fat in their products by formulations having equivalent functionality and economic viability. Enzymatic transesterification can be a technological option to produce trans free fats targeting commercial applications. RESULTS Palm stearin and palm olein blends in different ratios were enzymatically transesterified in a solvent free system using a ...

Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their detection in food. A sample of native lard was partitioned into LS and LO using acetone as solvent and the fractions were compared to the original sample wi...