$Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter$
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Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter

Fractional crystallization behaviors of cocoa butter (CB) and enkabang fat (EF) in acetone were investigated. Melted samples of CB and EF were mixed separately with acetone in 1:2 (w/v) ratio and partitioned into solid and liquid fractions under controlled temperature conditions. The isolated fracti...

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Bibliographic Details
Main Authors:	Yanty, N.A.M., Marikkar, Mohammed Nazrim, Shuhaimi, M.
Format:	Article
Language:	English
Published:	Instituto de la Grasa 2013
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/45655/ http://irep.iium.edu.my/45655/1/PAPER-Print_version.pdf

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