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- W2593257130 abstract "Fractional crystallization is a process applied to plant and animal fats to obtain fatproducts with new functional properties and nutritional values. Fractionation is generallyperformed through either a dry or a solvent-assisted process. As solvents can wash off theliquid molecules able to entrap the solid component inside, the solvent-crystallizationseems to be more efficient than other fractionation procedures. In recent times, fractionalcrystallization has been investigated for avocado (Persea Americana) butter, engkabang(Shorea macrophylla) fat, palm oil-moringa oil blend, and mee fat (Madhuca longifolia) toprepare solid (stearin) and liquid (olein) fractions. This review sums up the main andrecent published studies on chemical and thermal (upon differential scanning calorimetry)properties of fat fractions obtained using solvent-assisted process. It has been argued thatthe ease of a fat fractionation mainly depends on the thermal characteristics of itstriacylglycerol molecules. Fats with low-and high-melting thermal transitions in wideseparation would yield fat components with remarkable changes in physico-chemicalcharacteristics, fatty acid and triacylglycerol compositions as well as thermal profiles. Theactivities involving the use of fat components, during food formulation, may significantlybenefit from a further learning of the fats behavior." @default.
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- W2593257130 date "2017-01-01" @default.
- W2593257130 modified "2023-09-23" @default.
- W2593257130 title "Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review" @default.
- W2593257130 doi "https://doi.org/10.14674/1120-1770/ijfs.v566" @default.
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