Rukmini et al., 1984 - Google Patents
Nutritional and toxicological evaluation of mango kernel oilRukmini et al., 1984
- Document ID
- 3797903548863569180
- Author
- Rukmini C
- Vijayaraghavan M
- Publication year
- Publication venue
- Journal of the American Oil Chemists' Society
External Links
Snippet
Mango‐kernel fat is a solid fat at room temperature and has a melting point of ca. 35 C. The fat was analyzed for its physico‐chemical properties. It is rich in equal amounts of stearic and oleic acids (42%). Nutritional and toxicological evaluation of this fat was carried out by …
- 235000014826 Mangifera indica 0 title abstract description 11
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
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