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Glyceride analysis of palm oil after solvent fractionation

✍ Scribed by B. K. Tan; R. J. Hamilton; K. G. Berger

Book ID
112820009
Publisher
Springer-Verlag
Year
1981
Tongue
English
Weight
382 KB
Volume
58
Category
Article
ISSN
0003-021X

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## Abstract The component fatty acids of a specimen of palm‐kernel oil [with characteristics: saponification equivalent 230–5, iodine value 16–7, free acidity (as lauric acid, per cent.) 8–1, unsaponifiable matter 1‐6%] were found to be: caprylic 2–4, capric 3–7, lauric 45–2, myristic 18–6, palmiti