III.—The chemistry of cocoa butter. Part I. Two new fatty acids
نویسندگان
چکیده
منابع مشابه
Determination of Fatty Acids in Butter Fat: I*
INTRODUCTION Since reporting a method (14) 2 for the determination of stearic acid in butter fat, work has been continued with a view of evolving a process for determining some of the remaining fatty acids. The object of the investigation was to deduce practical analytical methods which might serve to measure the effect of feed upon the composition of the resulting butter fat. Such methods, how...
متن کاملChemistry of Fatty Acids
Fatty acids, esterified to glycerol, are the main constituents of oils and fats. The industrial exploitation of oils and fats, both for food and oleochemical products, is based on chemical modification of both the carboxyl and unsaturated groups present in fatty acids. Although the most reactive sites in fatty acids are the carboxyl group and double bonds, methylenes adjacent to them are activa...
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Introduction The multiple melting points of triglycerides have been known and studied for more than a century by numerous workers. The ability of fat to undergo polymorphic changes is important mainly due to its effect on product texture and appearance. Polymorphic resolidification during storage of cocoa butter into higher melting forms can destroy the smooth glossy appearance of a confectione...
متن کاملMangifera sylvatica (Wild Mango): A new cocoa butter alternative
Cocoa butter is the pure butter extracted from cocoa beans and is a major ingredient in the chocolate industry. Global production of cocoa is in decline due to crop failure, diseases and ageing plantations, leading to price fluctuations and the necessity for the industry to find high quality cocoa butter alternatives. This study explored the potential of a wild mango (Mangifera sylvatica), an u...
متن کاملThe Higher Saturated Fatty Acids of Butter Fat*
Butter fat has been found to be a very complex fat, containing in its glyceride linkages a large number of fatty acids. Since some of these acids are present in very small amounts, they have in the past been frequently overlooked. This is especially true of the fatty acids of higher molecular weight than stearic acid. Hilditch and Jones (l), Hilditch and Sleightholme (2), and others have report...
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ژورنال
عنوان ژورنال: J. Chem. Soc., Trans.
سال: 1878
ISSN: 0368-1645
DOI: 10.1039/ct8783300038