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Fractionation of Interesterified Fats for the Preparation of Plastic Fats

✍ Scribed by Adhikari, S. ;Dasgupta, J. ;Chakrabarty, M. M. ;Bhattacharyya, D. K.

Publisher
John Wiley and Sons
Year
1982
Weight
455 KB
Volume
84
Category
Article
ISSN
0931-5985

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✦ Synopsis

Abstract

Some specific directed interesterified fat products which had high slip points and had little potentiality for use as edible fats, were crystallized from acetone at different low temperatures. The appropriate fractions obtained from interesterified products of Ricebran containing Mowrah, Palm, Sal and of Sal and Cottonseed mixture (1:1, w/w), appeared to be suitable for utilization as vanaspati and margarine like fat products with high essential fatty acid content and without trans unsaturated fatty acids and also as highly stable deep frying fats and bakery fats.

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