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Title

Effect of solvents on the fractionation of high oleic-high stearic sunflower oil

AuthorsBootello García, Miguel Ángel ; Garcés Mancheño, Rafael ; Martínez-Force, Enrique ; Salas, Joaquín J.
KeywordsSunflower hard stearin
Thermal behaviour
Solvent fractionation
Acetone
Hexane
High oleic high stearic sunflower oil
Issue Date2015
PublisherElsevier
CitationFood Chemistry 172: 710- 717 (2015)
Abstract© 2014, Elsevier Ltd. All rights reserved. Solvent fractionation of high oleic-high stearic (HOHS) sunflower oil was studied to determine the best solvent to use (hexane or acetone) in terms of the operational parameters and properties of the final stearins. Acetone fractionation on two types of HOHS sunflower oils (N17 and N20) was carried out at temperatures from 5 to 10 °C using micelles with different oil/solvent ratios. Acetone was more suitable than hexane as a solvent for HSHO sunflower oil fractionation because it allowed the oil to be fractionated at higher temperatures and at lower supercooling degrees. Likewise, a sunflower soft stearin obtained by dry fractionation of HOHS sunflower oil was also used to produce high-melting point stearins by acetone or hexane fractionation. The fractionation of these stearins could be performed at higher temperatures and gave higher yields. The combination of dry and solvent fractionation to obtain tailor-made stearins is discussed.
URIhttp://hdl.handle.net/10261/116541
DOI10.1016/j.foodchem.2014.09.136
Identifiersdoi: 10.1016/j.foodchem.2014.09.136
issn: 1873-7072
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