Fatly acid melting point

The oil foams badly when used in mixtures with other oils for frying. The oil can be fractionated and the high-melting-point stearin fraction used as a chocolate substitute fat. The melting point of the oil and its fractions can be further raised by hydrogenation. The effect is greater for palmkernel than coconut oil because the latter contains only low levels of unsaturated acids. 

Mixed Soap Crystals in Super-Fatted Formulations A small quantity of fatty acid, usually less than 10%, is added to normal soap to produce a super fatted soap. The fatty acid is added to the soap phase at temperatures above the fatty acid melting point and new solid crystalline and liquid crystalline phases are formed on cooling. 

Fa.ts nd Oils. Eats and oils from rendering animal and fish offal and vegetable oilseeds provide nutritional by-products used as a source of energy, unsaturated fatty acids, and palatabiHty enhancement. Eats influence the texture in finished pet foods. The use and price of the various melting point fats is deterrnined by the type and appearance of the desired finished food appearance. 

Japan Wax. Japan wax [8001-39-6] is a fat and is derived from the berries of a small tree native to Japan and China cultivated for its wax. Japan wax is composed of triglycerides, primarily tripalmitin. Japan wax typically has a melting point of 53°C, an acid number of 18, and a saponification number of 217. Principal markets include the formulation of candles, poHshes, lubricants, and as an additive to thermoplastic resins. The product has some food-related apphcations. 

Fig. 3. Schematic process flow diagram for an imitation cheese product having the following formulation dry ingredients, calcium caseinate (or rennet casein), 24.5 wt % tapioca flour, 3.0 wt % salt, 2.16 wt % adipic acid, 0.6 wt % vitamins and minerals, 0.1 wt % sorbic acid (mold inhibitor), 0.5 wt % fat—color blend, soybean oil hydrogenated to a Wiley melting point of 36°C, 21.3 wt % lactylated monoglycerides, 0.05 wt % red-orange coloring, 0.01 wt...

Table 31.1 Inflnence of donble bonds nnmber, position and geometry on the melting points of the 18 carbon atom fatly acids...

The purity and melting point of the final product are dependent on the purity of the stearic acid. If Armour s Neo-Fat 1-65, m.p. 64-67° (90-95% stearic acid) is recrystallized first from 95% ethanol and then from acetone, a stearic acid melting from 67° to 68° results which yields a stearone with a melting point of 88-89° (shrinks at 86-88°). 

Fats are solid triacylglycerols, oils are liquid triacylglycerols it is the fatty acid composition of the triacylglycerol that determines its physical properties. Triacylglycerols with a high proportion of unsaturated fatty acids have lower melting points than those rich in sam-rated fatty acids, so the former are oils - that is, they are liquid at room temperature. The unsaturated fatty acids are identified by the number of carbon atoms and the position of the double bonds (see below). 

The length of the fatty acid residues and the number of their double bonds affect the melting point of the fats. The shorter the fatty acid residues and the more double bonds they contain, the lower their melting points. 

Recently new soaps have been found to improve greases with respect to melting point, adhesiveness, resistance to the washing action of water, and utility at both high and low temperatures. The newer thickeners are soaps of lithium 25) or barium 24) Certain properties of greases may be improved by saponification of the alkali with fats or fatty acids which have become available fairly recently these products include hydrogenated fats and pure fatty 13) acids such as 12-hydroxystearic acid. 

Unsaturated fatty acids may occur as cis or trans isomers trans isomers, which have higher melting points than the corresponding cis isomers, are considered to be nutritionally undesirable. Bovine milk fat contains a low level (5%) of trans fatty acids in comparison with chemically hydrogenated (hardened) vegetable oils, in which the value may be 50% due to non-stereospecific hydrogenation. 

It affects the melting point and hardness of the fat, which can be reduced by randomizing the fatty acid distribution. Transesterification can be performed by treatment with SnCl2 or enzymatically under certain conditions increasing attention is being focused on the latter as an acceptable means of modifying the hardness of butter. 

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