Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique

• Main Authors: Azzatul F., Md. Jahurul Haque Akanda e, Norliza Julmohammad, Norazlina M. R., Hasmadi Mamat, Sharifudin Md Shaarani, Patricia @ Patricia Clementina Matanjun, Lee Jau Shya, A. Shihabul, Noorakmar Ab. Wahab
• Format: Article
• Language: English
• Published: Institute of Food Science & Technology 2020
• Subjects: QK710-899 Plant physiology; TP500-660 Fermentation industries. Beverages. Alcohol
• Online Access: https://eprints.ums.edu.my/id/eprint/30774/1/Improvement%20of%20melting%20and%20crystallisation%20properties%20of%20rambutan%20seed%20fat%20as%20cocoa%20butter%20improver%20by%20two-stage%20fractionation%20technique-ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/30774/; https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.14772; https://doi.org/10.1111/ijfs.14772

The search for hard fats is increasing by the day due to their demand for industrial purposes. Rambutan seed fat (RSF) was fractionated prior to investigate the melting and crystallisation behaviours, triacylglycerols (TAGs), and morphology using different chromatographic and thermal techniques. The...