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High-melting fraction

Barbano and Sherbon (1975) decided that the distribution of fatty acids in the high melting fractions of milk fat supported the hypothesis that at least a portion of these TGs were synthesized via the MG pathway. Trans acids were found in the fractions, indicating that these acids behave as saturates. [Pg.179]

Figure 17.23. Calculation of permeability fractal dimension for mixtures of the high melting fraction of milkfat and sunflower oil fat. Figure 17.23. Calculation of permeability fractal dimension for mixtures of the high melting fraction of milkfat and sunflower oil fat.
Fig. 2. Small-angle X-ray diffraction recordings of form V of cocoa butter (solid line) and of its high-melting fraction (HMF) (dashed line) insert shows form V of cocoa butter on an enlarged y scale and its low-melting fraction (LMF) which do not display the line at 44.4A. Both HMF and LMF fractions are obtained by dry fractionation of BC (4). Fig. 2. Small-angle X-ray diffraction recordings of form V of cocoa butter (solid line) and of its high-melting fraction (HMF) (dashed line) insert shows form V of cocoa butter on an enlarged y scale and its low-melting fraction (LMF) which do not display the line at 44.4A. Both HMF and LMF fractions are obtained by dry fractionation of BC (4).
Figure 3.1 DSC melting and crystallisation thermograms of palm oil. For melting thermogram, sample was cooled to — 30°C at rate of 40°C/min, held for 10 mins and heated to 80°C at 5°C/min for cooling thermogram, sample was melted to 80°C and cooled to —30°C at 5°C/min. Lm low melting fraction, Hm high melting fraction. Figure 3.1 DSC melting and crystallisation thermograms of palm oil. For melting thermogram, sample was cooled to — 30°C at rate of 40°C/min, held for 10 mins and heated to 80°C at 5°C/min for cooling thermogram, sample was melted to 80°C and cooled to —30°C at 5°C/min. Lm low melting fraction, Hm high melting fraction.
Apparatus of Jantzen and Tiedcke for the determination of the melting point of high-melting fractions... [Pg.468]

Liu, H., Biliaderis, C.G., Przybylski, R. and Eskin, N.A.M. 1995b. Physical behaviour and composition of low and high-melting fractions of canola oil sediment. Food Chem. 53 35 1. [Pg.17]

Table 11 Fatty Acid Composition (wt%) of 1998 and 2000 Milkfat sn-l,3 Diacylglycerols (DAG) and Milkfat s High Melting Fraction (HMF) ... Table 11 Fatty Acid Composition (wt%) of 1998 and 2000 Milkfat sn-l,3 Diacylglycerols (DAG) and Milkfat s High Melting Fraction (HMF) ...
See other pages where High-melting fraction is mentioned: [Pg.140]    [Pg.746]    [Pg.434]    [Pg.140]    [Pg.226]    [Pg.181]    [Pg.579]    [Pg.250]    [Pg.350]    [Pg.1615]    [Pg.385]    [Pg.784]    [Pg.789]    [Pg.100]    [Pg.153]    [Pg.160]    [Pg.819]    [Pg.820]    [Pg.2028]    [Pg.82]    [Pg.110]    [Pg.81]    [Pg.86]    [Pg.63]    [Pg.73]    [Pg.481]    [Pg.138]    [Pg.384]    [Pg.148]   
See also in sourсe #XX -- [ Pg.385 ]



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