English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/116541
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

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

AutorBootello García, Miguel Ángel ; Garcés Mancheño, Rafael ; Martínez-Force, Enrique ; Salas, Joaquín J.
Palabras claveSunflower hard stearin
Thermal behaviour
Solvent fractionation
Acetone
Hexane
High oleic high stearic sunflower oil
Fecha de publicación2015
EditorElsevier
CitaciónFood Chemistry 172: 710- 717 (2015)
Resumen© 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
Identificadoresdoi: 10.1016/j.foodchem.2014.09.136
issn: 1873-7072
Aparece en las colecciones: (IG) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Postprint_FoodChemistry_2015_V172_P710.pdf1,06 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.