Fractionation of buffalo butter oil by supercritical carbon dioxide

Enzymatic and physical modification of milk fat: A review

“…Cholesterol, short-chain fatty acids and saturated fatty acids were enriched in the first fractions obtained at lower pressures, while long-chain fatty acids and unsaturated fatty acids were enriched in the later fractions. The melting of the last fractions occurred at higher temperatures than the melting of the first ones, as could be expected (Fatouh et al, 2007). The influence of temperature and pressure on the supercritical carbon dioxide fractionation of sheep milk fat was studied by Spano, Salis, Mele, Madau, and Mosduzzi (2004); the most promising extraction conditions for single-step fractionation comprised a temperature of 40 C and pressure of 250 bar, at which two fractions, extract and residue, with distinctively different properties were obtained with almost equal yields (Spano et al, 2004).…”

“…Fatouh, Mahran, El-Ghandour, and Singh (2007) used a multi-step supercritical carbon dioxide extraction procedure for fractionation of buffalo butteroil. Four fractions with different chemical and physical properties were obtained.…”

Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide

“…The authors reported that the solubility of the components increased with the pressure while at a constant pressure the solubility decreased as the carbon number increased. Fatouh et al (2007) showed that supercritical carbon dioxide extraction was a useful tool for producing buffalo butter oil fractions that differed extremely in their properties. Fractionation was performed at 50 and 70°C over a pressure range of 109-401 bar.…”

Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

“…Percentage of saturated fatty acid in traditional Turkish butter was 67.06% and palmitic acid was the major one (33.72%) (Sagdiç et al, 2004). In addition, Fatouh, Mahran, El Gandour, and Singh (2007) reported that saturated fatty acid rate in butter oil made from buffalo milk was 70.72% and palmitic acid was also the major fatty acid (31.89%). Butter oil made from milk of other animal species was studied (Ö zkanli & Kaya, 2005;Sagdiç et al, 2004Sagdiç et al, ).…”