Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter
Fractional crystallization behaviors of cocoa butter (CB) and enkabang fat (EF) in acetone were investigated. Melted samples of CB and EF were mixed separately with acetone in 1:2 (w/v) ratio and partitioned into solid and liquid fractions under controlled temperature conditions. The isolated fracti...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de la Grasa
2013
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/45655/ http://irep.iium.edu.my/45655/ http://irep.iium.edu.my/45655/1/PAPER-Print_version.pdf |