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Further observations concerning effects of unsaponifiable constituents on the properties of coffee seed oil
Author(s) -
Hartman Leopold,
Lago Regina C. A.
Publication year - 1973
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/bf02671111
Subject(s) - unsaponifiable , food science , softening , edible oil , refining (metallurgy) , chemistry , botany , horticulture , mathematics , biology , statistics
The addition of monoesters of cafestol to triglycerides obtained by re‐esterification of coffee oil fatty acids resulted in a behavior similar to that of the original coffee oil when subjecting the mixture to the Wesson procedure, a test for predicting refining losses. Contrary to expectation, the softening point of the triglycerides remained practically unaffected by the above addition.