Abstract:
Fractional crystallization has been
recognized as a technique commonly used for
modifying animal and plant lipids. When applied
for semi-solid fats, fractional crystallization could
yield a solid fraction called stearin and a liquid
fraction is known as olein. These derived lipids
fractions were found to show remarkable
differences from their parent lipids with regard to
physicochemical characteristics, fatty acids, and
triacylglycerol compositions. Investigations on
changes of chemical composition and the
the subsequent impacts on physical characteristics are
necessary for novel fat formulations in the oils and
fats industry. In this overview, we tried to analyze
the compositional changes caused by the
fractional crystallization of avocado (Persea
Americana) fat, engaging (Shorea macrophylla)
fat, lard, and mee fat (Madhuca longifolia). It is
hoped that a critical discussion on this topic could
provide some insight and future directions for the
fractionation of several other unexploited natives
lipids.
