Supercritical reduction of lauric acid in palm kernel oil (PKO) to produce cocoa butter equivalent (CBE) fat

Journal of Chemical Engineering of Japan

Volumn 37, Issue 2, 2004, Pages 194-203

  Norulaini, N A ^a   Zaidul, I S ^b   Anuar, O ^b   Azlan, A ^b   Omar, A K ^b  

^a SCHOOL OF PHYSICS   (Malaysia)

^b Universiti Sains Malaysia   (Malaysia)

Author keywords

Cocoa butter equivalent; Lauric acid; Supercritical carbondioxide extraction

Indexed keywords

CARBON DIOXIDE; COMPOSITION EFFECTS; OILS AND FATS; PRESSURE EFFECTS; REDUCTION; SOLUBILITY; SUPERCRITICAL FLUID EXTRACTION; THERMAL EFFECTS;

PALM OIL; SUPERCRITICAL CARBON DIOXIDE;

ORGANIC ACIDS;

FOOD PROCESSING; OIL; SEPARATION; SUPERCRITICAL CARBON DIOXIDE; TEMPERATURE EFFECT;

EID: 16544368223     PISSN: 00219592     EISSN: None     Source Type: Journal    
DOI: 10.1252/jcej.37.194     Document Type: Article

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