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A study on the crystal structure of palm oil-based whipping cream

✍ Scribed by Y. B. Che Man; K. Shamsi; M. S. A. Yusoff; S. Jinap

Book ID
107490509
Publisher
Springer-Verlag
Year
2003
Tongue
English
Weight
264 KB
Volume
80
Category
Article
ISSN
0003-021X

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πŸ“œ SIMILAR VOLUMES

The composition of commercial palm oils.
The composition of commercial palm oils. Part VI. Component acids and glycerides of a belgian congo palm oil (studied with the aid of low-temperature crystallization)
✍ Hilditch, T. P. ;Meara, M. L. ;Roels, O. A. πŸ“‚ Article πŸ“… 1947 πŸ› Wiley (John Wiley & Sons) βš– 568 KB

## Abstract In the determination of the component acids of the palm oil, preliminary resolution (prior to ester‐fractionation) of the mixed acids by lead salt separation and by crystallization from solvents has been compared. The acids left in solution in acetone at β€”40Β° were shown to contain 2Β·4%