Palm butter

Chemical Designations - Syrwnyms Palm butter Palm fruit oil Chemical Forrrmla Not applicable. Observable Cbaracteristics - Physical State (as shipped) Semi-solid to liquid Color Orange-red Odor Pleasant, characteristic. 

Palm-fett, n. palm oil. palm butter, -honig, m. palm honey. 

Oxyphenic Acid Oxytoluenes Paint Drier Palm Butter Palm Fruit Oil Palm Seed Oil PAN PAPI Paradi... 

SYNS OILS, PALM PALM BUTTER CONSENSUS REPORTS Reported in EPA TSCA Inventory. 

Palm OH, From fruit. Palm butter. Obtained From the fruit Elaeis guineensis Jacq., Palmae. Consttt. Chiefly palmitin some stearin, linoletn. 

CCRIS 7935 EINECS 232-316-1 HSDB 2188 Oils, palm Palm acidulated soapstock Palm butter Palm oil Palm oil (from fruit) Palm oil [Oil, edible). Yellow-white oil mp = 2M0 d = 0.952. 

Synonyms palm butter palm tallow Panthenol... 

Palm butter. See Palm (Elaeis guineensis) oil Palm (Elaeis guineensis) kernel oil CAS 8023-79-8 EINECS/ELINCS 232-425-4 Synonyms Elaeis guineensis Elaeis guineensis seed oil Oils, palm kernel Palm kernel oil Definition Oil obtained from seeds of Elaeis guineensis... 

Oils, Edible — (i) Chemical Designations — Synonyms Palm butter Palm fruit oil Chemical Formula Not applicable (ii) Observable Characteristics —... 

Cocoa butter substitutes and equivalents differ greatly with respect to their method of manufacture, source of fats, and functionaHty they are produced by several physical and chemical processes (17,18). Cocoa butter substitutes are produced from lauric acid fats such as coconut, palm, and palm kernel oils by fractionation and hydrogenation from domestic fats such as soy, com, and cotton seed oils by selective hydrogenation or from palm kernel stearines by fractionation. Cocoa butter equivalents can be produced from palm kernel oil and other specialty fats such as shea and ilHpe by fractional crystallization from glycerol and selected fatty acids by direct chemical synthesis or from edible beef tallow by acetone crystallization. 

In the eady 1990s, the most frequently used cocoa butter equivalent in the United States was derived from palm kernel oil but a synthesized product was expected to be available in the near future. 

Kokos, -baum, m. coco, coco palm, coconut tree, -butter,/, coconut butter (coconut oil), -faser, /. coco fiber, coir (fiber from the husk of the coconut), -fett, n. coconut oil. -gam,... 

Common fats (butter, tallow) and oils (olive, palm, and peanut) are mixed esters each molecule has most often three, sometimes two, or, rarely, one kind of acid combined with a single glycerol. There are so many such combinations in a given sample that fats and oils do not have sharp melting or boiling points. Ranges are found instead. 

Triglyceride Palm oil mid-fraction (% dry weight) Cocoa butter (% dry weight)... 

Table 9.8 Triglyceride composition of palm oil and cocoa butter.

Cocoa butter has the desired "melt in the mouth property and is of high commercial value in comparison with palm oil. On the other hand, palm oil is more abundant than cocoa butter. The question is, can we convert palm oil to a product which has the desired properties of cocoa butter The answer is yes, by using lipases. 

Thus when palm oil is incubated in this way its composition shifts and becomes more like cocoa butter (see Table 9.9 and compare with Table 9.8). 

Flaky piecrusts used to contain lard, or at least butter. Solid fats are important in baking, as they separate sheets of dough into thin, independent flakes. Traditional solid fats are animal-derived saturated fats, such as lard and butter. Some vegetable fats, such as coconut and palm kernel oils, are solid, but they are more expensive than some liquid vegetable oils like corn oil, cottonseed oil, or soybean oil. These oils come from plants that are used for more than just the oil they provide. Using several different parts of the plant makes growing them more economical. 

Laurie 12 Spermaceti, cinnamon, palm kernel, coconut oils, laurels, butter... 

Most hand creams are colloidal, and generally have a thick, creamy consistency. The majority of hand creams are formulated as a liquid-in-liquid colloid (an emulsion), in which the dispersion medium is water based, and the dispersed phase is an oil such as palm oil or cocoa butter . These oils are needed to replenish in the skin those natural oils lost through excessive heat and work. 

The main current potential application of lipase-catalyzed fat-modification processes is in the production of valuable confectionery fats for instance, alternative methods of obtaining cocoa-butter equivalents by converting cheap palm-oil fats and stearic acid to cocoa-butter-like fats. The reaction is executed in a water-poor medium, such as hexane, to prevent hydrolysis. At least one commercial apphcation exists. Loders Croklaan (Unilever) has an enzymatic interesterification plant in Wormerveer, the Netherlands. Many other new potential applications of lipases have been proposed of which some will certainly be economically feasible. Examples and details can be found in chapter 9 of this book. 

OILS, EDIBLE PALM Palin fruit oil, Pulm butter, Palm oil NL 0 I 0 ... 

---