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International Journal of Food Properties Volume 16, 2013 - Issue 6
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Original Articles

Effect of Fractional Crystallyzation on Composition and Thermal Behavior of Coconut Oil

J.M.N. Marikkar Department of Biochemistry and Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, DE, MalaysiaCorrespondence[email protected]
,
D. Saraf Department of Biochemistry and Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, DE, Malaysia
&
M.H. Dzulkifly Department of Biochemistry and Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, DE, Malaysia
Pages 1284-1292 | Received 23 Mar 2011, Accepted 02 May 2011, Published online: 09 May 2013

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Pawitchaya Podchong, Chin Ping Tan, Sopark Sonwai & Dérick Rousseau. (2018) Composition and crystallization behavior of solvent-fractionated palm stearin. International Journal of Food Properties 21:1, pages 496-509.
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Articles from other publishers (25)

Julie Bloquet-Maurras, Ahmed Bentaleb, Eric Laurichesse, Mathilde Bayard & Véronique Schmitt. (2023) Impact of aging on the phase behavior of cocoa butter and copra oil blends. Food Chemistry Advances 3, pages 100412.
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Jorge Macridachis, Laura Bayés-García & Teresa Calvet. (2023) Mixing phase behavior of trilaurin and monounsaturated triacylglycerols based on palmitic and oleic fatty acids. Journal of Thermal Analysis and Calorimetry 148:23, pages 12987-13001.
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Yolanda Victoria Rajagukguk, Mahbuba Islam & Jolanta Tomaszewska-Gras. (2023) Influence of Seeds’ Age and Clarification of Cold-Pressed Raspberry (Rubus idaeus L.) Oil on the DSC Oxidative Stability and Phase Transition Profiles. Foods 12:2, pages 358.
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Yujing Yang, Jun Jin, Le YuWei Zeng, Yuhang Chen, Chenwei Zhao, Jianwen ZhangZhiqiang XingQingzhe Jin, Xinrong LiuXingguo Wang. (2023) Sensory Features of Partially Hydrogenated Oil and Their Connection with Melting and Crystalline Characteristics. Journal of Oleo Science 72:8, pages 745-754.
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Pimwalan Ornla-ied, Sirinapa Rungsang, Chin Ping Tan, Dongming Lan, Yonghua Wang & Sopark Sonwai. (2022) Production of Cocoa Butter Substitute via Enzymatic Interesterification of Fully Hydrogenated Palm Kernel Oil, Coconut Oil and Fully Hydrogenated Palm Stearin Blends. Journal of Oleo Science 71:3, pages 343-351.
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T.S. Tavares, K.T. Magalhães, N.D. Lorenzo & C.A. Nunes. (2021) Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil. Grasas y Aceites 72:3, pages e420.
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Diana Cholakova, Desislava Glushkova, Slavka Tcholakova & Nikolai Denkov. (2021) Cold-Burst Method for Nanoparticle Formation with Natural Triglyceride Oils. Langmuir 37:26, pages 7875-7889.
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F. Azzatul, M.H.A. Jahurul, J. Norliza, M.R. Norazlina, M. Hasmadi, Shaarani Md. Sharifudin, Patricia Matanjun, Jau‐Shya Lee, A. Shihabul & Noorakmar Ab. Wahab. (2020) Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two‐stage fractionation technique. International Journal of Food Science & Technology 56:4, pages 1574-1581.
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Afka Deen, Rizliya Visvanathan, Dhanushki Wickramarachchi, Nazrim Marikkar, Sirinivas Nammi, Barana C Jayawardana & Ruvini Liyanage. (2020) Chemical composition and health benefits of coconut oil: an overview. Journal of the Science of Food and Agriculture 101:6, pages 2182-2193.
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Pimwalan Ornla‐ied, Chin Ping Tan, Yong Wang & Sopark Sonwai. (2020) Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends. Journal of the American Oil Chemists' Society 98:1, pages 53-64.
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Jorge Macridachis-González, Laura Bayés-García & Teresa Calvet. (2020) An Insight into the Solid-State Miscibility of Triacylglycerol Crystals. Molecules 25:19, pages 4562.
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Busakorn Mahisanunt, Hironori Hondoh & Satoru Ueno. (2020) Coconut Oil Crystallization on Tripalmitin and Tristearin Seed Crystals with Different Polymorphs. Crystal Growth & Design 20:8, pages 4980-4990.
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Md Ridhwan Norazlina, Md Haque Akanda Jahurul, Mamat Hasmadi, Md Shaarani Sharifudin, Matanjun Patricia, Abdul Hamid Mansoor & Jau Shya Lee. (2020) Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications. Journal of Food Processing and Preservation 44:6.
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Pooi‐Pooi Soo, Yassoralipour Ali, Oi‐Ming Lai, Chee‐Hao Kuan, Teck‐Kim Tang, Yee‐Ying Lee & Eng‐Tong Phuah. (2020) Enzymatic and Mechanical Extraction of Virgin Coconut Oil. European Journal of Lipid Science and Technology 122:5, pages 1900220.
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Kassiana Teixeira Magalhães, Talita de Sousa Tavares & Cleiton Antônio Nunes. (2020) The chemical, thermal and textural characterization of fractions from Macauba kernel oil. Food Research International 130, pages 108925.
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Thushan S. Withana‐Gamage, Suneru P. Perera & Udaya N. Wanasundara. 2005. Bailey's Industrial Oil and Fat Products. Bailey's Industrial Oil and Fat Products 1 37 .
Ruttiya Lakum & Sopark Sonwai. (2018) Production of trans-free margarine fat by enzymatic interesterification of soy bean oil, palm stearin and coconut stearin blend. International Journal of Food Science & Technology 53:12, pages 2761-2769.
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Shimpei Watanabe, Shinichi Yoshikawa, Toshiharu Arishima & Kiyotaka Sato. (2018) Polymorphism and Mixing Phase Behavior in Ternary Mixture Systems of SOS–SSO–OSO: Formation of Molecular Compound Crystals. Journal of the American Oil Chemists' Society 95:4, pages 447-460.
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Eckhard Floeter, Michaela Haeupler & Kiyotaka Sato. 2018. Crystallization of Lipids. Crystallization of Lipids 61 104 .
Sopark Sonwai, Poonyawee Rungprasertphol, Nantinee Nantipipat, Satinee Tungvongcharoan & Nantikan Laiyangkoon. (2017) Characterization of Coconut Oil Fractions Obtained from Solvent Fractionation Using Acetone. Journal of Oleo Science 66:9, pages 951-961.
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Busakorn Mahisanunt, Kriskamol Na Jom, Shingo Matsukawa & Utai Klinkesorn. (2017) Solvent fractionation of rambutan ( Nephelium lappaceum L.) kernel fat for production of non-hydrogenated solid fat: Influence of time and solvent type. Journal of King Saud University - Science 29:1, pages 32-46.
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Sopark Sonwai, Pawitchaya Podchong & Dérick Rousseau. (2016) Crystallization Kinetics of Coconut Oil in the Presence of Sorbitan Esters with Different Fatty Acid Moieties. Journal of the American Oil Chemists' Society 93:6, pages 849-858.
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Linhe Wu, Jun Cao, Xinpeng Bai, Haiming Chen, Yuxiang Zhang & Qian Wu. (2016) Effects of Ultrasonic Parameters on the Crystallization Behavior of Virgin Coconut Oil. Journal of Oleo Science 65:12, pages 967-976.
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Mohammed Marikkar. 2014. Differential Scanning Calorimetry. Differential Scanning Calorimetry 27 48 .

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