Crystalline fractionation of hydrogenated sunflowerseed oil. II. Differential scanning calorimetry (DSC)
This study explored the thermal behavior of hydrogenated sunflowerseed oil sample used in margarine manufacture, which had been previously fractionated by crystallization at different temperatures. Calorimetric diagrams showed that areas per gram were larger when solid samples, rather than liquids,...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
1991
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| Sumario: | This study explored the thermal behavior of hydrogenated sunflowerseed oil sample used in margarine manufacture, which had been previously fractionated by crystallization at different temperatures. Calorimetric diagrams showed that areas per gram were larger when solid samples, rather than liquids, were considered. Samples of high crystallization temperatures were found to have components with high fusion points that were not present in fractions of lower crystallization temperatures. This means that more saturated triglycerides are present in solids as well as in fractions crystallizing at high temperatures (above 30°C). © 1990 The American Oil Chemists' Society. |
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| Bibliografía: | Kreulen, H.P., Fractionation and winterization of edible fats and oils (1976) Journal of the American Oil Chemists’ Society, 53, p. 393 Deroanne, C., Symposium International de la Filtration, Bruxelles, 1976; Deroanne, C., (1977) J. of Therm. Anal., 11, p. 109 Gibon, V., Blanpain, P., Durant, F., Deroanne, C., (1985) Belgian J. of Food Chem. and Biotechnol., 40, p. 119 Herrera, M.L., Segura, J.A., Añón, M.C., (1991) J. Am. Oil Chem. Soc., 68, p. 793 Segura, J.A., M.L. Herrera and M.C. Añón, J. Am. Oil Chem. Soc., submitted for publication |
| ISSN: | 0003021X |
| DOI: | 10.1007/BF02660590 |