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Direct interesterification of mango fat

Direct interesterification of mango fat

Journal of the Oil Technologists' Association of India 16(2): 78-81

Mango fat was randomized at 90 degrees C using sodium methoxide catalyst and kept at 30 degrees for directed interesterification. Randomization and directed interesterification were done in solution in n-hexane at 50 and 9 degrees , respectively, during which slip points and the GS3 (trisaturated glycerides?) content of the oil increased. A linear relationship between the rise in the slip point and GS3 content was observed.

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Accession: 001336920

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