Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat
Abstract Both summer and winter butterfats were fractionated using a laboratory procedure which was designed to simulate a commercial fractionation process. The process is based on a slow, controlled cooling of the melted fat, a short stabilization time at the fractionation temperature, and separati...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Amer, M. A. [verfasserIn] |
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| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
1985 |
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| Schlagwörter: |
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| Anmerkung: |
© AOCS Press 1985 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists’ Society - Springer-Verlag, 1947, 62(1985), 11 vom: Nov., Seite 1551-1557 |
|---|---|
| Übergeordnetes Werk: |
volume:62 ; year:1985 ; number:11 ; month:11 ; pages:1551-1557 |
| Links: |
|---|
| DOI / URN: |
10.1007/BF02541683 |
|---|
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OLC2068097591 |
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| 520 | |a Abstract Both summer and winter butterfats were fractionated using a laboratory procedure which was designed to simulate a commercial fractionation process. The process is based on a slow, controlled cooling of the melted fat, a short stabilization time at the fractionation temperature, and separation of the crystals from the liquid oil by vacuum filtration using a stainless steel perforated disc. Fractionation temperatures of 29, 26, 23 and 19 C for winter butterfat and 29 and 19 C for summer butterfat were used to obtain solid and liquid fractions at each temperature. Three replications at each temperature showed good reproducibility of results. The fractions were characterized by their fatty acid and triglyceride compositions, melting and crystallization behavior, iodine value, peroxide value and melting point. | ||
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10.1007/BF02541683 doi (DE-627)OLC2068097591 (DE-He213)BF02541683-p DE-627 ger DE-627 rakwb eng 660 VZ Amer, M. A. verfasserin aut Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat 1985 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1985 Abstract Both summer and winter butterfats were fractionated using a laboratory procedure which was designed to simulate a commercial fractionation process. The process is based on a slow, controlled cooling of the melted fat, a short stabilization time at the fractionation temperature, and separation of the crystals from the liquid oil by vacuum filtration using a stainless steel perforated disc. Fractionation temperatures of 29, 26, 23 and 19 C for winter butterfat and 29 and 19 C for summer butterfat were used to obtain solid and liquid fractions at each temperature. Three replications at each temperature showed good reproducibility of results. The fractions were characterized by their fatty acid and triglyceride compositions, melting and crystallization behavior, iodine value, peroxide value and melting point. Solid Fraction Liquid Fraction Triglyceride Composition Differential Scanning Calorim Melting Trans Vaccenic Acid Kupranycz, D. B. aut Baker, B. E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 62(1985), 11 vom: Nov., Seite 1551-1557 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:62 year:1985 number:11 month:11 pages:1551-1557 https://doi.org/10.1007/BF02541683 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_252 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 62 1985 11 11 1551-1557 |
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10.1007/BF02541683 doi (DE-627)OLC2068097591 (DE-He213)BF02541683-p DE-627 ger DE-627 rakwb eng 660 VZ Amer, M. A. verfasserin aut Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat 1985 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1985 Abstract Both summer and winter butterfats were fractionated using a laboratory procedure which was designed to simulate a commercial fractionation process. The process is based on a slow, controlled cooling of the melted fat, a short stabilization time at the fractionation temperature, and separation of the crystals from the liquid oil by vacuum filtration using a stainless steel perforated disc. Fractionation temperatures of 29, 26, 23 and 19 C for winter butterfat and 29 and 19 C for summer butterfat were used to obtain solid and liquid fractions at each temperature. Three replications at each temperature showed good reproducibility of results. The fractions were characterized by their fatty acid and triglyceride compositions, melting and crystallization behavior, iodine value, peroxide value and melting point. Solid Fraction Liquid Fraction Triglyceride Composition Differential Scanning Calorim Melting Trans Vaccenic Acid Kupranycz, D. B. aut Baker, B. E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 62(1985), 11 vom: Nov., Seite 1551-1557 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:62 year:1985 number:11 month:11 pages:1551-1557 https://doi.org/10.1007/BF02541683 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_252 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 62 1985 11 11 1551-1557 |
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10.1007/BF02541683 doi (DE-627)OLC2068097591 (DE-He213)BF02541683-p DE-627 ger DE-627 rakwb eng 660 VZ Amer, M. A. verfasserin aut Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat 1985 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1985 Abstract Both summer and winter butterfats were fractionated using a laboratory procedure which was designed to simulate a commercial fractionation process. The process is based on a slow, controlled cooling of the melted fat, a short stabilization time at the fractionation temperature, and separation of the crystals from the liquid oil by vacuum filtration using a stainless steel perforated disc. Fractionation temperatures of 29, 26, 23 and 19 C for winter butterfat and 29 and 19 C for summer butterfat were used to obtain solid and liquid fractions at each temperature. Three replications at each temperature showed good reproducibility of results. The fractions were characterized by their fatty acid and triglyceride compositions, melting and crystallization behavior, iodine value, peroxide value and melting point. Solid Fraction Liquid Fraction Triglyceride Composition Differential Scanning Calorim Melting Trans Vaccenic Acid Kupranycz, D. B. aut Baker, B. E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 62(1985), 11 vom: Nov., Seite 1551-1557 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:62 year:1985 number:11 month:11 pages:1551-1557 https://doi.org/10.1007/BF02541683 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_252 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 62 1985 11 11 1551-1557 |
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10.1007/BF02541683 doi (DE-627)OLC2068097591 (DE-He213)BF02541683-p DE-627 ger DE-627 rakwb eng 660 VZ Amer, M. A. verfasserin aut Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat 1985 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1985 Abstract Both summer and winter butterfats were fractionated using a laboratory procedure which was designed to simulate a commercial fractionation process. The process is based on a slow, controlled cooling of the melted fat, a short stabilization time at the fractionation temperature, and separation of the crystals from the liquid oil by vacuum filtration using a stainless steel perforated disc. Fractionation temperatures of 29, 26, 23 and 19 C for winter butterfat and 29 and 19 C for summer butterfat were used to obtain solid and liquid fractions at each temperature. Three replications at each temperature showed good reproducibility of results. The fractions were characterized by their fatty acid and triglyceride compositions, melting and crystallization behavior, iodine value, peroxide value and melting point. Solid Fraction Liquid Fraction Triglyceride Composition Differential Scanning Calorim Melting Trans Vaccenic Acid Kupranycz, D. B. aut Baker, B. E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 62(1985), 11 vom: Nov., Seite 1551-1557 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:62 year:1985 number:11 month:11 pages:1551-1557 https://doi.org/10.1007/BF02541683 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_252 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 62 1985 11 11 1551-1557 |
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10.1007/BF02541683 doi (DE-627)OLC2068097591 (DE-He213)BF02541683-p DE-627 ger DE-627 rakwb eng 660 VZ Amer, M. A. verfasserin aut Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat 1985 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1985 Abstract Both summer and winter butterfats were fractionated using a laboratory procedure which was designed to simulate a commercial fractionation process. The process is based on a slow, controlled cooling of the melted fat, a short stabilization time at the fractionation temperature, and separation of the crystals from the liquid oil by vacuum filtration using a stainless steel perforated disc. Fractionation temperatures of 29, 26, 23 and 19 C for winter butterfat and 29 and 19 C for summer butterfat were used to obtain solid and liquid fractions at each temperature. Three replications at each temperature showed good reproducibility of results. The fractions were characterized by their fatty acid and triglyceride compositions, melting and crystallization behavior, iodine value, peroxide value and melting point. Solid Fraction Liquid Fraction Triglyceride Composition Differential Scanning Calorim Melting Trans Vaccenic Acid Kupranycz, D. B. aut Baker, B. E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 62(1985), 11 vom: Nov., Seite 1551-1557 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:62 year:1985 number:11 month:11 pages:1551-1557 https://doi.org/10.1007/BF02541683 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_26 GBV_ILN_70 GBV_ILN_95 GBV_ILN_252 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 62 1985 11 11 1551-1557 |
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physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat |
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Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat |
| abstract |
Abstract Both summer and winter butterfats were fractionated using a laboratory procedure which was designed to simulate a commercial fractionation process. The process is based on a slow, controlled cooling of the melted fat, a short stabilization time at the fractionation temperature, and separation of the crystals from the liquid oil by vacuum filtration using a stainless steel perforated disc. Fractionation temperatures of 29, 26, 23 and 19 C for winter butterfat and 29 and 19 C for summer butterfat were used to obtain solid and liquid fractions at each temperature. Three replications at each temperature showed good reproducibility of results. The fractions were characterized by their fatty acid and triglyceride compositions, melting and crystallization behavior, iodine value, peroxide value and melting point. © AOCS Press 1985 |
| abstractGer |
Abstract Both summer and winter butterfats were fractionated using a laboratory procedure which was designed to simulate a commercial fractionation process. The process is based on a slow, controlled cooling of the melted fat, a short stabilization time at the fractionation temperature, and separation of the crystals from the liquid oil by vacuum filtration using a stainless steel perforated disc. Fractionation temperatures of 29, 26, 23 and 19 C for winter butterfat and 29 and 19 C for summer butterfat were used to obtain solid and liquid fractions at each temperature. Three replications at each temperature showed good reproducibility of results. The fractions were characterized by their fatty acid and triglyceride compositions, melting and crystallization behavior, iodine value, peroxide value and melting point. © AOCS Press 1985 |
| abstract_unstemmed |
Abstract Both summer and winter butterfats were fractionated using a laboratory procedure which was designed to simulate a commercial fractionation process. The process is based on a slow, controlled cooling of the melted fat, a short stabilization time at the fractionation temperature, and separation of the crystals from the liquid oil by vacuum filtration using a stainless steel perforated disc. Fractionation temperatures of 29, 26, 23 and 19 C for winter butterfat and 29 and 19 C for summer butterfat were used to obtain solid and liquid fractions at each temperature. Three replications at each temperature showed good reproducibility of results. The fractions were characterized by their fatty acid and triglyceride compositions, melting and crystallization behavior, iodine value, peroxide value and melting point. © AOCS Press 1985 |
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Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat |
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