Effect of Hydrogenation on the Thermal Properties of Sal (Shorea robusta), Mango Kernel (Mangifera indica) and Mowrah (Madhuca latifolia) Fats
- 1 January 1983
- journal article
- research article
- Published by Wiley in Fette, Seifen, Anstrichmittel
- Vol. 85 (7) , 259-262
- https://doi.org/10.1002/lipi.19830850702
Abstract
On hydrogenation the supercooling temperature gradually increases and the rise in temperature on solidification decreases. Dilatation of the hydrogenated samples show that with progress of hydrogenation the dilatation is lowered than the original fat which again improves with the formation of trans acids. However, the melting range is extended with the formation of trans acids, giving rise to a series of products having long plastic range.Keywords
This publication has 2 references indexed in Scilit:
- New Kinds of Vanaspati, Margarine and Food Fats by Interesterification of Sal Fat with Other Liquid OilsFette, Seifen, Anstrichmittel, 1982
- Study of Mahua FatFette, Seifen, Anstrichmittel, 1966