カカオ脂類似脂肪の製造研究 (第1報) : パーム核油の溶剤分別結晶法による製造

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概要

• 論文の詳細を見る

• It was thought that cacao butter like fat would be prepared by palm kernel oil, removing the composition of low melting point. This paper was investigated with fractional crystalization, specially on organic solvent. Selecting aceton and <I>n</I>-hexane as the solvent of fractional crystalization, we tested washing effect of crystal, concentration of solution, and the temperature of segregation. The results were given as follows, <I>n</I>-hexane is inferior to aceton in necessiating low temperature to segregate, in the state of crystal and in the washing effect, and also the yield decreases considerably which proves itself unsuitable for the segregation of palm kernel oil.<BR>Of the fractional crystalization in aceton, twice crystal washing was sufficient, the yield was about 40 per cent, and had quite satisfactory melting point as cacao butter like fat.<BR>In the consideration of industrialization tests were made on the segregation with methyl ethyl keton of various purities, and confirmed that 95 per cent methyl ethyl keton can afford to the purpose.

• 社団法人 日本油化学会の論文

著者

• 藤原 正雄

  不二製油株式会社

• 立石 悌三郎

  不二製油株式会社

• 高槻 隆男

  不二製油株式会社

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• Studies on the Preparation of Cacao Butter Like Fat. III.:Preparation of Chocolate using Fractionated Palm Kernel Oil
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