Solvent fractionation of rambutan (Nephelium lappaceum L.) kernel fat for production of non-hydrogenated solid fat: Influence of time and solvent type
The present study performed isothermal (25 °C) solvent fractionation of rambutan (Nephelium lappaceum L.) kernel fat (RKF) to obtain the fat fraction that had melting properties comparable to a commercial hydrogenated solid fat. The effect of two fractionation parameters, holding time (12, 18 and 24...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-01-01
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| Series: | Journal of King Saud University: Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1018364716301057 |