$Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter$

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...

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Main Authors:	Yanty, N.A.M., Marikkar, Mohammed Nazrim, Shuhaimi, M.
Format:	Article
Language:	English
Published:	Instituto de la Grasa 2013
Subjects:	QD Chemistry
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

id	iium-45655
recordtype	eprints
spelling	iium-456552015-11-19T00:08:17Z http://irep.iium.edu.my/45655/ Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter Yanty, N.A.M. Marikkar, Mohammed Nazrim Shuhaimi, M. QD Chemistry 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 fractions were compared to their respective native samples with respect to various physico-chemical parameters using standard chemical methods as well as instrumental techniques such as gas liquid chromatography (GLC), reversed-phase high performance liquid chromatography (RP-HPLC), and differential scanning calorimetry (DSC). According to results, partitioning of either CB or EF under solvent assisted crystallization condition yielded a major solid and a minor liquid fraction. The solid and liquid fractions of both fats were found to display many similarities, but few differences with regard to their composition and thermal properties. While the solid fractions may be useful as a hard stock in hard margarine and cosmetic product formulation, liquid fraction would be useful as an ingredient for food applications. Instituto de la Grasa 2013 Article PeerReviewed application/pdf en http://irep.iium.edu.my/45655/1/PAPER-Print_version.pdf Yanty, N.A.M. and Marikkar, Mohammed Nazrim and Shuhaimi, M. (2013) Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter. Grasas y Aceites, 64 (5). pp. 546-553. ISSN 0017-3495 10.1007/s11746-999-0224-y
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Yanty, N.A.M. Marikkar, Mohammed Nazrim Shuhaimi, M. Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter
description	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 fractions were compared to their respective native samples with respect to various physico-chemical parameters using standard chemical methods as well as instrumental techniques such as gas liquid chromatography (GLC), reversed-phase high performance liquid chromatography (RP-HPLC), and differential scanning calorimetry (DSC). According to results, partitioning of either CB or EF under solvent assisted crystallization condition yielded a major solid and a minor liquid fraction. The solid and liquid fractions of both fats were found to display many similarities, but few differences with regard to their composition and thermal properties. While the solid fractions may be useful as a hard stock in hard margarine and cosmetic product formulation, liquid fraction would be useful as an ingredient for food applications.
format	Article
author	Yanty, N.A.M. Marikkar, Mohammed Nazrim Shuhaimi, M.
author_facet	Yanty, N.A.M. Marikkar, Mohammed Nazrim Shuhaimi, M.
author_sort	Yanty, N.A.M.
title	Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter
title_short	Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter
title_full	Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter
title_fullStr	Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter
title_full_unstemmed	Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter
title_sort	effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter
publisher	Instituto de la Grasa
publishDate	2013
url	http://irep.iium.edu.my/45655/ http://irep.iium.edu.my/45655/ http://irep.iium.edu.my/45655/1/PAPER-Print_version.pdf
first_indexed	2023-09-18T21:04:57Z
last_indexed	2023-09-18T21:04:57Z
_version_	1777410871307272192

Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter

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