Other factors to consider in the formation of chloropropandiol fatty esters in oil processes

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 32, Issue 6, 2015, Pages 817-824

  Ramli, Muhamad Roddy ^a   Siew, Wai Lin ^a   Ibrahim, Nuzul Amri ^a   Kuntom, Ainie ^a   Abd Razak, Raznim Arni ^a  

^a MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

acidity; chloropropandiol fatty esters; diacylglycerols; palm oil

Indexed keywords

ACIDITY; CRUDE OIL; ESTERIFICATION; ESTERS; EXTRACTION; FATTY ACIDS; FRUITS; GLYCEROL; OIL SHALE; OIL WELLS; REFINING;

COMMERCIAL PROCESS; CRITICAL FACTORS; DIACYLGLYCEROLS; EXTRACTION PROCESS; FATTY ESTERS; HIGH FREE FATTY ACIDS; HIGH TEMPERATURE; PROCESSING STEPS;

PALM OIL;

ALPHA CHLOROHYDRIN; CALCIUM OXIDE; CHLOROPROPANEDIOL FATTY ACID ESTER; DIACYLGLYCEROL; ESTER; FATTY ACID; FATTY ACID ESTER; PALM OIL; PETROLEUM; PHOSPHORIC ACID; POTASSIUM HYDROXIDE; SODIUM HYDROXIDE; SULFURIC ACID; TERT BUTYL METHYL ETHER; UNCLASSIFIED DRUG; VEGETABLE OIL;

ACIDITY; ARTICLE; BLEACHING; COLD TREATMENT; DILUTION; ENZYME SUBSTRATE COMPLEX; EVAPORATION; FATTY ACID SYNTHESIS; FRUIT STORAGE; HEAT TREATMENT; HIGH TEMPERATURE; HYDROLYSIS; PH; PHASE SEPARATION; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; ANALYSIS; CHEMISTRY; FOOD CONTAMINATION; FRUIT; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY;

ALPHA-CHLOROHYDRIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIGLYCERIDES; FATTY ACIDS, NONESTERIFIED; FOOD CONTAMINATION; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; PLANT OILS;

EID: 84929267954     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/19440049.2015.1032368     Document Type: Article

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