scholarly journals Similar physical characteristics but distinguishablesn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: A lab-scale study

2015 ◽  
Vol 118 (9) ◽  
pp. 1389-1398 ◽  
Author(s):  
Shuen-Yeing Mo ◽  
Kim-Tiu Teng ◽  
Kalanithi Nesaretnam ◽  
Oi-Ming Lai
Keyword(s):  
Palmitic Acid ◽  
Acid Content ◽  
Palm Olein ◽  
Solid Fat Content ◽  
Fat Content ◽  
Physical Characteristics ◽  
Dry Fractionation ◽  
Solid Fat ◽  
Palmitic Acid Content

scholarly journals Influence of Geographic Region on Fatty Acid and Physical Properties of Indonesian Cocoa Butter from Smallholder Estate

2019 ◽  
Vol 35 (1) ◽  
pp. 51-58
Author(s):  
Hendy Firmanto ◽  
Supriyanto Supriyanto ◽  
Sri Anggraheni ◽  
Agung Wahyu Susilo ◽  
Bayu Setyawan
Keyword(s):  
Fatty Acid ◽  
Cocoa Butter ◽  
Physical Properties ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Solid Fat Content ◽  
Fat Content ◽  
Geographic Region ◽  
Cocoa Bean ◽  
Solid Fat

Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in cocoa butter profiles. The aim of this experiment was to evaluate the fatty acid characteristic and physical properties of cocoa butter from smallholder estate relate to geographic region and climate. This experiment was conducted using unfermented cocoa bean from smallholder estate in eight provinces of Indonesian most growing areas. Fatty acid composition evaluated through the different region and physical properties evaluated in melting profiles and solid fat content. The result explain the fatty acid characteristic of Indonesian cocoa butter consist of palmitic acid (C16:0) 26.28–29.20%, stearic acid (C18:0) 32,14–37.29% and oleic acid (C18:1) 32,14–37,29%. Growing temperature signifi- cantly affects the increase of palmitic acid composition contribute to cocoa butter hardness. Cocoa butter completely melt in temperature of 36.65–39.20OC and solid fat content ranged 7.288–16.82% in 33OC and ranged 0.02–0.29% in 38OC. This Indonesian cocoa butter comply to the classification of hard cocoa butter.

Influence of Protein and Solid Fat Content on Mechanical Properties and Comminution Behavior of Structured Plant-Based Lipids

2021 ◽  
pp. 110416
Author(s):  
Johannes Dreher ◽  
Maximilian Weißmüller ◽  
Kurt Herrmann ◽  
Nino Terjung ◽  
Monika Gibis ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat

A mutant of Brassica napus with increased palmitic acid content

2000 ◽  
Vol 119 (2) ◽  
pp. 141-144 ◽  
Author(s):  
T. Schnurbusch ◽  
C. Mollers ◽  
H. C. Becker
Keyword(s):  
Brassica Napus ◽  
Palmitic Acid ◽  
Acid Content ◽  
Palmitic Acid Content

Effects of solid fat content in fat particles on their adsorption at the air–water interface

2018 ◽  
Vol 83 ◽  
pp. 317-325 ◽  
Author(s):  
Tomohito Hanazawa ◽  
Yoko Sakurai ◽  
Kentaro Matsumiya ◽  
Taka-aki Mutoh ◽  
Yasuki Matsumura
Keyword(s):  
Solid Fat Content ◽  
Fat Content ◽  
Water Interface ◽  
Solid Fat ◽  
Air Water Interface ◽  
Fat Particles
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