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stearin    
n. 硬脂;甘油;硬脂酸

硬脂;甘油;硬脂酸

stearin
n 1: an ester of glycerol and stearic acid


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  • Stearin - an overview | ScienceDirect Topics
    Palm stearin is defined as a byproduct of palm oil processing that occurs as a semisolid at ambient temperature and is seldom utilized directly in mechanical systems It can be transformed into palm stearin methyl ester through a solvent-free transesterification process, resulting in an environmentally friendly lubricant with enhanced viscosity and tribological performance compared to
  • Stearin - an overview | ScienceDirect Topics
    Stearin is defined as the solid portion of rendered animal fat, primarily composed of triacylglycerols enriched with stearic acid It typically separates from the liquid portion, known as lard oil or olein, when pork fat is subjected to temperatures between 90–100 °F AI generated definition based on: Encyclopedia of Food and Health, 2016
  • Development of a novel cocoa butter equivalent from mahua oil - palm . . .
    The results obtained regarding the TAG composition of mahua stearin in blends with palm stearin suggest that fractionation is a promising technique for producing CBE from mahua oil
  • Balancing functional and health benefits of food products formulated . . .
    Palm olein and stearin are also superior shortening agents and frying mediums for baking goods and meals Furthermore, when ingested modestly daily, palm oils, especially RPO and POl, provide health benefits such as cardioprotective, antidiabetic, anti-inflammatory, and antithrombotic effects
  • Improved compatibility of palm olein and palm kernel stearin via . . .
    Therefore, the effect of interesterification on lipid compatibility was investigated through the enzymatic interesterification of palm olein and palm kernel stearin Following interesterification, the eutectic behavior of the palm olein palm kernel stearin blend systems was eliminated
  • Thermal properties of palm stearin, canola oil and fully hydrogenated . . .
    In order to evaluate thermal properties of fats and oils for product design, palm stearin, canola oil and fully hydrogenated soybean oil blends were s…
  • Thermodynamic analysis of the effect of palm stearin on fully . . .
    This study examined the phase behaviour and temperature-dependent viscosity of palm stearin and fully hydrogenated soybean oil (FHSBO) mixtures to und…
  • Dietary lysolecithin enhances the value of high-lipid diet supplemented . . .
    The application of fish stearin oil or and high-lipid diet in aquaculture should first solve the problem of lipid digestion, and supplementation of emulsifier is the most effective method Lysolecithin effectively promotes the formation of small micelle in digestive tract, thereby enhancing nutrient transport through the intestinal villi
  • Comparative analysis of graded blends of palm kernel oil, palm kernel . . .
    Zhou et al (2010) reported that palm kernel oil palm stearin and palm kernel oil palm oil binaries displayed eutectic behavior while binary palm stearin palm oil mixtures showed good compatibility by using iso-solid lines However, the study did not mention the phase inversion temperature, which is one of the essential properties of plastic fat
  • Effect of dry fractionation of peanut oil-based diacylglycerols on . . .
    The crystal morphology of PDAG-80, olein and stearin obtained under the same isothermal conditions as used in the p-NMR studies, was microstructurally characterized using polarized light microscopy The specimens were placed on slides using capillary tubes and covered with coverslips parallel to the slides to ensure sample homogeneity





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