Premium
Effect of triglycerides containing 9,10‐dihydroxystearic acid on the solidification properties of sal ( Shorea robusta ) fat
Author(s) -
Reddy S. Yella,
Prabhakar J. V.
Publication year - 1985
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542306
Subject(s) - fractionation , shorea robusta , chemistry , acetone , stearic acid , arachidic acid , supercooling , palmitic acid , food science , botany , chromatography , organic chemistry , fatty acid , biology , physics , thermodynamics
Components affecting solidification properties of sal ( Shorea robusta ) fat have been studied. Triglycerides containing 9,10‐dihydroxystearic acid (DHS‐TGs) present to about 3% have been found to affect the supercooling property of sal fat at as low a level as 2%. The DHS‐TGs were composed of 57.5% stearic, 5.8% arachidic, 6% palmitic and 30.5% 9,10‐dihydroxystearic acids. As DHS‐TGs are soluble in acetone, solvent fractionation using acetone improved the supercooling capacity of stearin while that of the olein fraction was not affected. When the fat was subjected to dry fractionation at 35 C, DHS‐TGs, due to their high melting nature, were removed to a greater extent in the form of stearin, thereby improving the supercooling capacity of the olein.