z-logo
Premium
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.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here