Fractionation of lauric oils

Rossell, J. B.

doi:10.1007/bf02541409

Cited by 77 publications

(33 citation statements)

References 6 publications

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“…30°C and an SFC of about 80 %. These values are in the same range as those obtained by a solvent or a detergent fractionation [12]. To point out, the fractionation efficiency of emulsion fractionation is relatively higher than dry fractionation with 8 % and 25 % in terms of melting point and SFC, respectively.…”

Section: Solid Fat Properties Of the Coconut Stearinssupporting

confidence: 74%

Emulsion Fractionation of Coconut Oil: A New Fractionation Technology

Chaleepa

Ulrich

2011

Chem Eng & Technol

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Fractional crystallization technologies are commonly used to modify the triglyceride compositions of fats in order to extend their utilization. Improvements in solid fat properties to stabilize fat products are of great interest. For this purpose, a new fractionation process based on crystallization of low-viscous emulsions, the so-called emulsion fractionation process, has been developed using model emulsions of coconut oil, water, and sucrose ester laurate (L-195). The experimental results confirm the superior performance in phase separation of this new concept, leading to a higher quality and quantity of coconut stearin in comparison to conventional processes. Since the emulsion fractionation process involves only water and a food emulsifier, it is environmentally friendly and has the potential to be a promising alternative in oil and fat fractionation technologies.

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Section: Solid Fat Properties Of the Coconut Stearinssupporting

confidence: 74%

Emulsion Fractionation of Coconut Oil: A New Fractionation Technology

Chaleepa

Ulrich

2011

Chem Eng & Technol

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“…Although the use of a solvent adds additional costs to the fractionation process, solvent fractionation has been used to prepare specialty fats (4). Among solvents, acetone is considered as one of the more suitable for promoting stable TAG crystal formation (7). Currently, the maximum permissible residue level for acetone is 30 ppm (Code of Federal Regulations 21CFR173.210).…”

Section: Resultsmentioning

confidence: 99%

“…Accordingly, TAG species with a higher (or lower) level of desirable (or undesirable) fatty acids can be separated by both fractional crystallization processes for use in nutritional or functional food applications. Examples of such processes include the fractionation of lauric acid from coconut oil and palm kernel oil, and γ-linolenic acid from fungal oils (6,7).…”

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confidence: 99%

Fractionation of menhaden oil and partially hydrogenated menhaden oil: Characterization of triacylglycerol fractions

Lee

Foglia

2001

J Americ Oil Chem Soc

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Menhaden oil (MO) and partially hydrogenated menhaden oil (PHMO) were dry-fractionated and solvent-fractionated from acetone. After conversion to fatty acid methyl esters, the compositional distribution of saturated, monounsaturated, trans, and n-3 polyunsaturated fatty acids (PUFA) in the isolated fractions was determined by gas chromatography. Acetone fractionation of MO at −38°C significantly increased the n-3 PUFA content in the liquid fractions over that of starting MO (P < 0.05). For PHMO, liquid fractions obtained by low-temperature crystallization (−38, −18, and 0°C) from acetone showed significant increases (P < 0.05) in monounsaturated fatty acid (MUFA) content over that of the starting PHMO. For selected MUFA-enriched fractions, reversed-phase high-performance liquid chromatography (HPLC) was used to separate, isolate, and characterize the major triacylglycerol (TAG) molecular species present. Thermal crystallization patterns for these fractions also were determined by differential scanning calorimetry (DSC). The results demonstrated that under the appropriate conditions it is possible to dry-fractionate or solvent-fractionate MO and PHMO into various solid and liquid fractions that are enriched in either saturated, monounsaturated, polyunsaturated, or the n-3 classes of fatty acids. Moreover, characterization of these TAG fractions by reversed-phase HPLC gives insight into the compositional nature of the TAG that are concentrated into the various fractions produced by these fractionation processes. Finally, the DSC crystallization patterns for the fractions in conjunction with their fatty acid compositional data allow for the optimization of the fractionation schemes developed in this study. This information allows for the production of specific TAG fractions from MO and PHMO that are potentially useful as functional lipid products.Paper no. J9723 in JAOCS 78, 297-303 (March 2001).KEY WORDS: Dry fractionation, DSC, menhaden oil, partially hydrogenated menhaden oil, reversed-phase high-performance liquid chromatography, solvent crystallization. EXPERIMENTAL PROCEDURES Materials. MO and 14% boron trifluoride (BF 3 ) in methanol were obtained from Sigma Chemical Company (St. Louis, MO). PHMO was a gift from Omega Protein (Reedville, VA). Acetone, analytical grade, was obtained from Baxter Health Corp. (Muskegon, MI).Fatty acid methyl ester (FAME) analysis. TAG samples (20 mg) were reacted with 2 mL of 14% BF 3 in methanol at 60°C for 15 min. After cooling on ice, 1 mL of saturated NaCl solution and 2 mL of isooctane were added and the mixture was vortexed. The isooctane layer containing the FAME was removed and dried over anhydrous sodium sulfate and analyzed by gas chromatography (GC). A Hewlett-Packard (Agilent,

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“…These fats have physical properties resembling those of CB. An increasing number of reports focuses on the preparation and processing properties of CBS and the corresponding chocolate products [3][4][5][6][7][8]. An important crude oil feedstock of such confectionery fats is palm kernel oil (PKO), especially being hydrogenated (HPKO) or fractionated (FPKO), which can be used in place of a major part of CB that is present in normal chocolate.…”

Section: Introductionmentioning

confidence: 99%

Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior

Wang

Liu

Liang

et al. 2010

J Americ Oil Chem Soc

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To provide a comprehensive analysis on the development of bloom on cocoa butter substitutes based compound chocolate, the morphology, chemical composition and melting behavior were examined. Atomic force microscopy (AFM), scanning electric microscopy (SEM), and polarized light microscopy (PLM) measurements were carried out to study the morphological properties of chocolate. AFM analyses showed a crystal growth which was confirmed by using PLM. SEM revealed that the crystal network of fresh chocolate disappeared in the chocolate matrix but constituted a denser one in the bloom which indicating a phase separation. This was confirmed qualitatively by using high performance liquid chromatography and differential scanning calorimetry, where different contents of triacylglycerols and melting behavior were observed in the bloom and the chocolate matrix. Moreover, polymorphism translation from b 0 form to b form appeared in the bloom but did not in the chocolate matrix, which suggesting that polymorphism translation is the result rather than the cause of bloom formation.

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Fractionation of lauric oils

Cited by 77 publications

References 6 publications

Emulsion Fractionation of Coconut Oil: A New Fractionation Technology

Emulsion Fractionation of Coconut Oil: A New Fractionation Technology

Fractionation of menhaden oil and partially hydrogenated menhaden oil: Characterization of triacylglycerol fractions

Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior

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