Results 121 to 130 of about 213 (167)
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Effect of Diglycerides on the Crystallisation of Palm Oleins
Journal of the Science of Food and Agriculture, 1996The crystallisation time of palm olein was found to be rapidly reduced with the addition of palm diglycerides. Of the palm diglycerides, the dipalmitoylglycerol in particular the 1,3-isomer was more effective in causing rapid crystallisation of palm olein.
Wai-Lin Siew, Wee-Lam Ng
exaly +2 more sources
Cold stability of red palm oleins
Journal of the American Oil Chemists' Society, 1998 AbstractCold stability of crude and refined red palm oleins was investigated. Single‐ and double‐fractionated crude as well as refined single‐ and double‐fractionated red palm oleins were stable against crystallization for more than 1 h but less than 2 h, whereas commercial red palm oleins remained stable for more than 5 h at 5°C.
I. NorAini +3 more
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Reproduction studies in the rat with shea oleine and hardened shea oleine
Food and Chemical Toxicology, 2001Shea oleine is an oil fraction derived from the nut of the tree Butyrospermum parkii, which grows in central and western Africa. There are several uses of shea oleine including its use as a frying oil and, after hardening, in margarine and toffee fat.
P, Baldrick, J A, Robinson, P A, Hepburn
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Sal olein and mahua olein for direct edible use
Journal of the American Oil Chemists' Society, 1989AbstractVegetable butter oleins are obtained as by‐products during the fractionation process employed for making cocoa butter substitutes from sal and mahua. Outlets for these olein portions would not only ensure total utilization of these nontraditional oils, but would also provide an extension of edible oil supplies.
S. Adhikari, J. Adhikari (Das Gupta)
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Physical properties of aceto‐ and butyro‐oleins, mono‐olein, and diolein
Journal of the American Oil Chemists' Society, 1957Summary A series of six oleoglycerides: 1,2‐diaceto‐3‐olein, 1,2‐dibutyro‐3‐olein, 1‐aceto‐3‐olein, 1‐butyro‐3‐olein, 1,3‐diolein, and 1‐mono‐olein, was prepared and purified, and some of their physical properties were determined. Data on densities and refractive indices of the compounds revealed that substitution of short‐chain acyl groups for one or ...
Audrey T. Gros, R. O. Feuge
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A 13-Week Feeding Study in the Rat with Shea Oleine and Hardened Shea Oleine
International Journal of Toxicology, 2002Shea oleine is an oil fraction derived from the nut of the tree, Butyrospermum parkii, which grows in central and western Africa. There are several uses of shea oleine, including its use as a cooking oil and, after hardening, in margarine and toffee fat.
Lesley K, Earl +2 more
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Comparison of the Frying Stability of Standard Palm Olein and Special Quality Palm Olein
Journal of the American Oil Chemists' Society, 2007AbstractThe main goal of this work was to investigate the stability of standard palm olein (SPOo) and special quality palm olein (SQPOo) under continuous frying conditions. The rate of free fatty acid (FFA) formation was slightly higher for SPOo than SQPOo during 56 h of frying.
Azmil Haizam Ahmad Tarmizi +1 more
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Copper bioavailability in rats fed unused palm olein and palm olein used in frying
Journal of the Science of Food and Agriculture, 2004AbstractThe influence of the consumption of unused and used (in repeated potato frying operations) palm olein on copper bioavailability was investigated. Three diets containing respectively 8% olive oil (O), palm olein (P) and palm olein from 80 repeated potato frying operation without turnover (PF), which nearly reached the limit of 25% polar ...
Pérez Granados, Ana M. +2 more
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Thrombosis Research, 2004
Little is known about the physiological effects of red palm olein (RPO). The effects of red palm olein and palm olein (POL) compared to sunflower oil (SFO), on lipids, haemostatic factors and fibrin network characteristics in hyperfibrinogenaemic volunteers were investigated.
Susanna C, Scholtz +5 more
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Little is known about the physiological effects of red palm olein (RPO). The effects of red palm olein and palm olein (POL) compared to sunflower oil (SFO), on lipids, haemostatic factors and fibrin network characteristics in hyperfibrinogenaemic volunteers were investigated.
Susanna C, Scholtz +5 more
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An assessment of the carcinogenic potential of shea oleine in the rat
Food and Chemical Toxicology, 2001Shea oleine, an oil fraction derived from the nut of the tree Butyrospermum parkii, is used as a frying oil. As part of a series of studies, this investigation examined the carcinogenic potential of 15% (w/w) shea oleine in comparison with 15% (w/w) sheanut oil, and palm oil following dietary administration to rats over 104 weeks.
P, Carthew, P, Baldrick, P A, Hepburn
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