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The effect of free fatty acid on the technological properties of tung oil
Author(s) -
Cutting C. V.
Publication year - 1952
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740031104
Subject(s) - chemistry , food science , fatty acid , botany , organic chemistry , biology
The effect of the presence of free fatty acids on the gelation characteristics of tung oil has been examined by several workers since 1920. They used the different heat tests current at the time and also limited their observations to samples of commercial oils. These were Chinese oils derived from Aleurites fordii or possibly mixed oils from both A. fordii and A. montana . The predominance of the A. montana oil in Nyasaland has led to a closer study of the effect on this oil. It has been found that the same concentration of free fatty acid produces a greater delaying action on the gelation of this oil than is caused on that from the A. fordii species. The B.S. heat test was used for the comparison. A consideration of recent investigations into the composition of drying oils affords an explanation of these results.