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Shea olein based specialty fats: Preparation, characterization and potential application

LWT- Food science and technology, v.86, 2017년, pp.492 - 500  

Zhang, Zhen (School of Food Science and Engineering, South China University of Technology) ,  Ma, Xiang (Research School of Chemistry, The Australian National University) ,  Huang, Huihua (School of Food Science and Engineering, South China University of Technology) ,  Wang, Yong (Guangdong Saskatchewan Oil Seed Joint Laboratory, Department of Food Science and Engineering, Jinan University)

Abstract AI-Helper 아이콘AI-Helper

Abstract To expand low melting point “liquid” base oil categories of plastic fats, the soft fat named SheaOL25 as a byproduct of shea butter with a melting point of 25.5 °C was achieved via solvent fractionating of shea butter, and abounded in oleic acid and stearic acid/oleic acid/...

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참고문헌 (23)

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  21. RSC Advance Xu 6 18632 2016 10.1039/C5RA27824D Sheaolein-based cold-soluble powder fats with medium- and long-chain triacylglycerol: Production via chemical interesterification using sheaolein and palm kernel stearin 

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