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The Synthesis of a Number of Ethoxyquin Analogues and their Evaluation as Antioxidants in Fish Oil

✍ Scribed by de Koning, A. J. ;Milkovitch, Shirley

Publisher
John Wiley and Sons
Year
1991
Weight
445 KB
Volume
93
Category
Article
ISSN
0931-5985

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✦ Synopsis

melts at a lower temperature, probably due t o its higher concentration of unsaturated fatty acids.

Butter oil fractions which differ in the molecular weight and physicochemical characteristics have been obtained by supercritical carbon dioxide extraction of butterfat. The low molecular weight fraction melts and crystallizes at a lower temperature compared to the original butter, while the fractions enriched in triglycerides with long chain fatty acids melts and crystallizes at a higher temperature. From X-ray measurements it can be concluded that n o differences in polymorphic behaviour exist for the fractions investigated. In all cases the p' is formed during crystallization when slow cooling is applied. After storage the fractions contained the stable p polymorph as well.

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