Relevant bibliographies by topics / Stearin

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Academic literature on the topic 'Stearin'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

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Journal articles on the topic "Stearin"

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Demurin, Ya N., Yu V. Chebanova, T. A. Zemtseva, Т. М. Peretyagina, O. A. Rubanova, and S. S. Frolov. "High stearic sunflower hybrid Stearin." Oil Crops 2, no. 198 (June 30, 2024): 126–29. http://dx.doi.org/10.25230/2412-608x-2024-2-198-126-129.

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In 2024, a sunflower hybrid Stearin with altered oil quality – with high contents of oleic and stearic acids – was introduced to the State Commission of the Russia Federation on testing and protection of breeding achievements. The originator of the sunflower hybrid Stearin is V.S. Pustovoit All-Russian Research Institute of Oil Crops.
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Chęć, Magdalena, Krzysztof Olszewski, Piotr Dziechciarz, Patrycja Skowronek, Marek Pietrow, Grzegorz Borsuk, Mirosława Bednarczyk, Grzegorz Jasina, Józef Jasina, and Mariusz Gagoś. "Effect of stearin and paraffin adulteration of beeswax on brood survival." Apidologie 52, no. 2 (January 26, 2021): 432–46. http://dx.doi.org/10.1007/s13592-020-00833-7.

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AbstractThe study examined the effect of stearin and paraffin adulteration of the wax foundation on brood survival. In combs formed on a stearin-adulterated wax foundation (10, 30, and 50% stearin, which means: 3.9, 11.7, and 19.5% of stearic acid, respectively), the survival of brood decreased statistically significantly (p ≤ 0.001) compared to the survival rates noted on a pure beeswax foundation. The brood appearance resembled the so-called scattered brood although the queens oviposited normally. The scattered brood was caused by the death of young larvae, most probably due to changes in the properties of royal jelly. Larvae transferred into stearin-adulterated wax cups died as well. The adulteration of the wax foundation with paraffin (10, 30, and 50%) did not reduce the survival of the brood but lowered the mechanical strength of the combs. Adulteration of wax with even a small amount of stearin/stearic acid makes it useless for apiculture.
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Sauti, Rosliza, Nor‘aini Wahab, Mohd Afian Omar, and I. N. Ahmad. "Effects of Binders System on Sintered Properties of Metal Injection Molding Parts of M2 High Speed Steel." Advanced Materials Research 1024 (August 2014): 201–4. http://dx.doi.org/10.4028/www.scientific.net/amr.1024.201.

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This paper reports on the compatibility of waste rubber binder combined with conventional binder, paraffin wax and local binder, palm stearin for M2 High Speed Steel injection molding in order to obtain the better properties. The feedstock was prepared at a powder loading of 65 vol.% using 22um M2 High Speed Steel powder and the binders consisting of 55wt.% paraffin wax/palm stearin, 21wt.% polyethylene, 14wt.% waste rubber and 10wt.% stearic acid. The specimens were then sintered in vacuum atmosphere within a temperature range from 1200°C to 1260°C. The results shown even the best properties is obtain from the conventional binders, paraffin wax, thus the properties of local binders palm stearin is still comparable and good. The maximum density of paraffin wax binder was 8.095g/cm3 achieved at temperature 1250°C and palm stearin binder was 8.111g/cm3 achieved at temperature 1240°C. Therefore, in term the best strength of paraffin wax was 2351Mpa whilst palm stearin was 2210MPa, both recorded at temperature 1230°C.
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Wahab, Noraini Abd, Mohd Afian Omar, Rosliza Sauti, Nor Amalina Nordin, and Ismail Nasiruddin Ahmad. "Rapid Debinding of Injection Moulded M2 High Speed Steel Using Palm Stearin/Waste Rubber Binder." Advanced Materials Research 879 (January 2014): 112–18. http://dx.doi.org/10.4028/www.scientific.net/amr.879.112.

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Tendency of injection moulded parts to necessitate a long debinding time which consequently leads to an increase of defects formation has been a major obstacle for the economic process of Metal Injection Moulding (MIM). In the present study, a novel binder system based on waste rubber has been formulated in injection moulding of Molybdenum High Speed Steel (M2 HSS). The feedstock consisted of M2 HSS powder with mean diameter particle size of 16μm and binder which comprised of palm stearin, polyethylene, waste rubber and stearic acid. The moulded part was immersed into n-heptane at 60°C in order to remove the palm stearin and stearic acid, followed by sintering in a controlled vacuum atmosphere. Results showed that solvent extraction debinding technique allowed complete removal of palm stearin and stearic acid from the injection moulded part within 3 hours without swelling or distortion of the debound part. In addition, this study has demonstrated that, the novel binder system has successfully shorten the debinding time through a single stage debinding process whilst the sintered part possessed approximate density of 8.1 g/cm3 and hardness of 76.9 HRC.
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El Agrebi, Noëmie, Lidija Svečnjak, Jelena Horvatinec, Véronique Renault, Agnes Rortais, Jean-Pierre Cravedi, and Claude Saegerman. "Adulteration of beeswax: A first nationwide survey from Belgium." PLOS ONE 16, no. 9 (September 9, 2021): e0252806. http://dx.doi.org/10.1371/journal.pone.0252806.

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Beeswax is intended for use in the beekeeping sector but also in the agro-food, pharmaceutical or cosmetics sectors. The adulteration of beeswax is an emerging issue that was reported lately at several occasions in the scientific literature. This issue tends to become more frequent and global, but its exact extent is not accurately defined. The present study aims to assess the current situation in Belgium through a nationwide survey. Randomized beeswax samples originating from Belgian beekeepers (N = 98) and commercial suppliers (N = 9) were analysed with a Fourier transform infrared spectroscopy (FTIR) coupled with Attenuated Total Reflectance (ATR) accessory (FTIR-ATR spectroscopy) for adulteration. The survey revealed a frequency of 9.2% and 33.3% of adulteration in beekeepers beeswax samples (9 samples out of 98: 2 with paraffin and 7 with stearin/stearic acid) and commercial beeswax samples (3 samples out of 9: all adulterated with stearin/stearic acid), respectively. The analysed samples were adulterated with various percentages of paraffin (12 to 78.8%) and stearin/stearic acid (1.2 to 20.8%). This survey indicates that in the beekeepers samples, beeswax adulteration was more frequent in comb foundation and crude beeswax than in comb wax. With the example of this nationwide survey conducted in Belgium, this study shows the emergence of the issue and the urgent need for action to safeguard the health of both honey bees health and humans, in particular with the setting of a proper regulation legal framework and a specific routine analytical testing of commercial beeswax to ensure beeswax quality.
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Thilakarathna, S. H., M. Rogers, Y. Lan, S. Huynh, A. G. Marangoni, L. E. Robinson, and A. J. Wright. "Investigations of in vitro bioaccessibility from interesterified stearic and oleic acid-rich blends." Food & Function 7, no. 4 (2016): 1932–40. http://dx.doi.org/10.1039/c5fo01272d.

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Interesterification was previously found to impact stearic acid absorption in a randomized cross-over study, when human volunteers consumed a 70 : 30 wt% high-oleic sunflower and canola stearin blend (NIE) compared to the same blend which had undergone either chemical (CIE) or enzymatic (EIE) interesterification.
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Sofwan Sinaga, Ahmad Gazali, and Imam Satriadi. "Pembuatan Sabun Mandi Kesehatan dari Stearin Minyak Sawit Merah yang Mengandung Karotenoid dan Vitamin E." Talenta Conference Series: Tropical Medicine (TM) 1, no. 1 (October 2, 2018): 297–305. http://dx.doi.org/10.32734/tm.v1i1.71.

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Stearin merah adalah fraksi padat yang dihasilkan melalui proses filtrasi pada proses pembuatan minyak sawit merah. Penggunaan stearin merah dapat dijadikan bahan alternatif pembuatan sabun dengan nilai vitamin E dan pro-vitamin A yang tinggi sehingga dapat menjaga kesehatan pada kulit. Sabun merupakan salah satu produk farmasi yang dibuat melalui proses reaksi kimia antara basa natrium dengan asam lemak nabati yang sering disebut proses saponifikasi. Penelitian ini bertujuan untuk memanfaatkan limbah stearin pada proses pembuatan minyak sawit merah dengan menggunakan variasi konsentrasi NaOH untuk menghasilkan sabun mandi yang memenuhi kualitas Standar Nasional Indonesia (SNI) No. 06-3532-1994. Pembuatan sabun mandi padat diawali dengan menggunakan variasi konsentrasi NaOH yaitu 10, 20, 30, 40, 50, 60, 70, dan 80% dengan suhu 40°C selama 15 menit. Stearin yang digunakan mengandung kadar karotenoid 715-750 ppm dan vitamin E 885-895 ppm. Berdasarkan hasil analisis sesuai SNI No. 06-3532-1994, penggunaan NaOH sebanyak 40% diperoleh sabun terbaik dengan hasil analisis kadar air 9,53%, jumlah asam lemak 72,99%, kadar alkali bebas 0,051%, kadar asam lemak bebas 0,26%, kadar lemak netral 1,18%, dan pH 9. Pada seluruh sampel tidak ditemukan atau kurang dari 0,05% minyak mineral pada sabun padat yang diperoleh. Red stearin is solid fraction produced through filtering process of red palm oil production. Red stearin can be used as an alternative ingredient of soap production with high vitamin E and pro-vitamin A and can maintain the skin health. Soap is one of pharmacy products produced through chemical reaction of sodium base and vegetable fatty acid called saponification. This research aimed to utilize the stearin waste in red palm oil production process using NaOH concentrate variation to produce soap with Indonesia national standard No. 06-3532-1994. Solid soap production started with the use of 10, 20, 30, 40, 50, 60, 70, and 80% of NaOH concentrate variation in 40°C temperature for 15 minutes. Stearing which was used contained carotenoid of 715-750 ppm and vitamin E of 885-895 ppm. Based on the analysis in accordance of Indonesian national standard No. 06-3532-1994, best soap was produced using 40% of NaOH use with the analysis of 9.53% water content, 72.99% fatty acid amount, 0.051% free alkali, 0.26% free fatty acid, 1.18% true fat, and pH of 9. In every sample was found less than 0.05% of mineral in the solid soap.
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Sari, D. A., D. S. Ningsih, B. P. Nusantoro, W. Setyaningsih, and C. Hidayat. "Glycerolysis-interesterification of chicken-palm stearin blend: effect of solvent and chicken stearin to palm stearin ratio." IOP Conference Series: Earth and Environmental Science 260 (June 7, 2019): 012094. http://dx.doi.org/10.1088/1755-1315/260/1/012094.

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Abdullah, Mohd Fazuri, Abu Bakar Sulong, Norhamidi Muhamad, Muhammad Ilman Hakimi Chua Abdullah, and Nor Hamdan Nor Yahya. "Comparison on Rheology Properties of Polypropylene and Polyethylene as Binder System with Stainless Steel 316L for Metal Injection Moding." Key Engineering Materials 471-472 (February 2011): 409–14. http://dx.doi.org/10.4028/www.scientific.net/kem.471-472.409.

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The comparison of binder system between PP/ palm stearin and PE/ palm stearin both mixed with palm stearin were studied based on the rheological properties to (MIM) process. The microstructure of distribution and dispersion studied using scanning electron microscope (SEM) to observe the pattern of the attached binder with stainless steel powder. The types of binder system used were palm stearin with Polypropylene (PP) and Polyethylene (PE). The powder loading for stainless steel 316L with average size of 20µm used was determined at 66 vol %. The palm stearin was the main significant factor for both viscosity and sensitivity of the feedstock behavior. Less content of palm stearin reduce the viscosity of the feedstock in the range of 100-10000 Pa.s and less influence on changing towards temperature and pressure. As the percentage of addition of palm stearin increase, the feedstock becomes less viscous with high sensitivity. PP and PE feedstock shows dilatant and pseudoplastic flow behavior respectively. PE homogenously coated each of stainless during morphology observation. Meanwhile poor distribution of PP can be observed from SEM observation at 1000x magnification.
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Jeyarani, T., Mohd Imtiyaj Khan, and Sakina Khatoon. "Trans-free plastic shortenings from coconut stearin and palm stearin blends." Food Chemistry 114, no. 1 (May 2009): 270–75. http://dx.doi.org/10.1016/j.foodchem.2008.09.052.

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Dissertations / Theses on the topic "Stearin"

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Yusoff, Mohd Suria Affandi. "Separation of olein - stearin from palm oil by crystallization and separation." Thesis, University of Manchester, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.390292.

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Ming, Chiu Chih. "Síntese de lipídios estruturados por interesterificação de gordura de frango e triacilgliceróis de cadeia média." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-17072006-181750/.

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Os lipídios estruturados (LEs) constituem uma classe lipídica caracterizada pela presença de triacilgliceróis (TAGs) projetados de modo a apresentarem em sua estrutura química ácidos graxos (AGs) com características desejáveis. Na atualidade, estes compostos representam um desafio tecnológico e uma nova fronteira no desenvolvimento de produtos nutricionalmente superiores. Estes TAGs reestruturados são sintetizados através da mistura de óleos e gorduras e de posterior interesterificação química ou enzimática. O rearranjo de AGs nestas moléculas resulta em produtos com características físicas, químicas e nutricionais diferentes das dos lipídios originais. Devido à capacidade potencial para a redução do risco de doenças, também podem ser considerados alimentos funcionais por apresentarem vantagens clínicas que se encontram associadas aos seus AGs e à estrutura peculiar de sua molécula lipídica formada pela interesterificação. A incorporação de ácidos graxos de cadeia média (AGCM) aos TAGs, como o caprílico e cáprico, e de ácidos graxos monoinsaturados (AGMI) como o oléico (w-9), tem sido considerada de grande importância na elaboração de alimentos funcionais de origem lipídica, uma vez que proporcionam rápida fonte de energia e reduzem o risco de enfermidades cardiovasculares. Os objetivos do projeto foram analisar as interações produzidas em misturas binárias e ternárias de triacilgliceróis de cadeia média e longa pela análise das propriedades físicas e químicas das misturas e realizar a modificação das misturas por interesterificação química, visando a obtenção de LEs, com posterior análise química e física de suas propriedades. Foram utilizadas gordura abdominal de frango, sua estearina e triacilgliceróis de cadeia média. Foi empregado um planejamento de dez experimentos. Para as respostas analíticas foi aplicado um modelo de regressão múltipla, do tipo cúbico especial. Os resultados foram representados em diagramas triangulares. Os LEs obtidos apresentaram 14,8 a 58,4% de AGCM, 15,7 a 37,2% de ácidos graxos saturados, 19,2 a 47,5% de AGMI e 6,7 a 15,2% de ácidos graxos essenciais. A estearina de frango teve influência sobre as propriedades de pontos de amolecimento e fusão, consistência e conteúdo de gordura sólida. Após a reação houve formação de grupos de TAGs não existentes nas amostras originais. A técnica de DSC possibilitou distinguir entre misturas de gorduras e LEs, além de permitir a visualização de modificações nas misturas decorrentes da interesterificação. A composição triacilglicerídica foi fundamental para compreender o comportamento das misturas interesterificadas, mesmo diante da dificuldade na identificação dos TAGs individuais.
Structured triacylglycerols are generally any fats that are modified or restructured from natural oils and fats, or fatty acids therefrom, having special functionality or nutritional properties for edible or pharmaceutical purposes. These restructured triacylglycerols are synthesized by blending and chemical or enzymatic interesterification reaction of oils and fats. The fatty acids rearrangement in these molecules results in products with physical, chemical and nutritional characteristics that are different from the original lipids. These compounds can be considered functional foods when they are able to reduce the risk of diseases. Their clinical advantages are associated with the peculiar structure of the lipid molecule formed by interesterification. The incorporation of medium chain and monounsaturated, is considered of great importance in the lipidic functional foods formulation. These kinds of lipids are a quick energy source and could prevent cardiovascular diseases. The purposes of this study were to analyze the interactions that occur in binary and ternary fat blends between medium and long chain triacylglycerols and their structured triacylglycerols obtained by chemical interesterification through the analysis of their physico-chemical properties. The raw material utilized in this research was abdominal chicken fat, its stearin and medium chain triacylglycerols. The experimental design presented 10 samples corresponding to 10 different blend proportions. A mathematical model of multiple regression of the special cubic type was used to obtain the analytical responses. The results were represented in triangular diagrams. The synthesized structured triacylglycerols presented from 14.8 to 58.4% of medium chain fatty acids, from 15.7 to 37.2% of saturated fatty acids, from 19.2 to 47.5% of monounsaturated fatty acids, and from 6.7 to 15.2% of essential fatty acids. The addition of stearin influenced the softening and melting points, consistency, and solid fat content of chicken fat. After interesterification new types of triacylglycerols groups were formed. The DSC method allowed distinguishing natural fat mixtures from structured triacylglycerols. The triacylglycerols composition had a great importance in understanding the interesterified blends behavior, even with the difficulty in the individual’s triacylglycerols identification.
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Chiu, Chih Ming. "Caracterização, fracionamento e aproveitamento da gordura abdominal de frango." Universidade de São Paulo, 2001. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-16042002-160222/.

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A gordura abdominal de frango é um subproduto ou resíduo avícola que apresenta grande potencial de utilização na indústria de alimentos, uma vez que possui rica composição lipídica, elevado teor energético, baixo custo e propriedades físico-químicas desejáveis. Nesta pesquisa, a gordura abdominal de frango, obtida no comércio local, foi submetida à fusão e à filtração. A seguir, sofreu fracionamento a seco e mistura com gordura de toucinho. O processo de fracionamento foi realizado a duas temperaturas: 17,5ºC e 20ºC. As análises realizadas na gordura original e nas frações obtidas (oleína e estearina) foram ponto de fusão, consistência, conteúdo de gordura sólida, composição em ácidos graxos e índices de iodo e de saponificação. De acordo com os resultados observou-se que a gordura de frango apresentou 67,2% de ácidos graxos insaturados. A gordura de frango à temperatura de 10ºC apresentou-se plástica e espalhável. Foi obtida relação linear entre a consistência e o conteúdo de gordura sólida. O alto rendimento das oleínas (>84%) sugere a possibilidade de aplicação destas frações como óleo para frituras. As estearinas podem ser utilizadas como componentes na fabricação de gorduras, para aplicação em pastelaria, margarinas para massa folhada e caldos desidratados. Foram realizadas misturas binárias entre as estearinas e a gordura de toucinho e entre a gordura de frango e a gordura de toucinho. As amostras foram analisadas quanto à composição em ácidos graxos, consistência às temperaturas de 10 a 25ºC e quanto ao conteúdo de gordura sólida às temperaturas de 10 a 35ºC. Utilizou-se o analisador de textura TA-XT2 (Stable Micro Systems) e o espectrômetro de ressonância magnética nuclear Maran Ultra Benchtop de 20 MHz para as análises de consistência e de conteúdo de gordura sólida, respectivamente. Foi aplicado um modelo de regressão múltipla do tipo quadrático. Os resultados para a consistência demonstraram que ocorreu o efeito eutético entre as estearinas obtidas no fracionamento da gordura de frango e a gordura de toucinho. Por outro lado, nas misturas entre gordura de frango e gordura de toucinho ocorreu a formação de compostos. Os resultados para o conteúdo de gordura sólida demonstraram que ocorreram os efeitos eutético e de formação de compostos entre as misturas. Nas misturas binárias de gordura abdominal de frango com gordura de toucinho foram determinadas as propriedades de tensão, firmeza e energia de penetração às temperaturas de 10, 15 e 20ºC. Foram verificadas as interações entre estas gorduras. O aumento da temperatura de análise causou diminuição dos valores de firmeza e de energia necessária para a penetração, em função da redução do conteúdo de gordura sólida e alterações na rede cristalina. Por aplicação de um modelo de regressão múltipla do tipo quadrático, verificou-se que, nas misturas entre gordura de frango e gordura de toucinho, ocorreu o efeito sinérgico da formação de compostos. Análises da distribuição estereoespecífica dos ácidos graxos foram realizadas na gordura abdominal de frango e suas frações, e na gordura de toucinho. As amostras foram submetidas à hidrólise com lipase pancreática suína a temperatura de 40°C e posteriormente analisadas quanto à composição em ácidos graxos na posição sn-2 por cromatografia gasosa. A partir dos resultados obtidos foram calculados os grupos de triacilgliceróis nas amostras naturais e em suas frações, utilizando a teoria 1,3-random 2-random. Os resultados demonstraram que houve preferência do ácido oléico pela posição sn-2 para a gordura de frango e suas oleínas. Para a gordura de toucinho, o ácido palmítico mostrou alta preferência pela posição sn-2. Para as estearinas da gordura de frango, também houve preferência do ácido palmítico pela posição central do glicerol.
Abdominal chicken fat from the local commerce was melted, filtered, dry fractionated, and blended with bacon fat. Fractionation process was made at 17,5ºC and 20C. Physical and chemical properties such as melting point, consistency, solid fat content, fatty acid composition, iodine and saponification values of the products from the abdominal chicken fat fractionation were determined. Results showed that chicken fat has 67.2% of unsaturated fatty acids. Chicken fat at 10ºC was plastic and spreadable. A linear relationship between consistency and solid fat content was obtained. High oleins yield (>84%) suggest that these fractions can be used as frying oils. Stearins can be applied as components in the fat manufacturing, in pastry, in puff-pastry margarines and dehidrated soup cubes. Binary mixtures between stearins and bacon fat, and chicken fat with bacon fat were made. The samples were analyzed for the fatty acid composition, consistency at the temperatures of 10 to 25C, and solid fat content at 10 to 35ºC. The texture analyzer TA-XT2 (Stable Micro Systems) and the magnetic nuclear resonance espectrometer Maran Ultra Benchtop with 20 MHz were utilized, respectively. A mathematical model of multiple regression of the quadratic type was applied. The consistency results showed that the eutectic effect was observed between the binary mixtures of stearins and bacon fat. On the other hand, mixtures between abdominal chicken fat and bacon fat showed compound formation. The solid fat content results showed that the eutectic effect and compound formation were observed. The properties of stress, firmness, and penetration energy of binary mixtures of abdominal chicken fat and bacon fat, at 10, 15 and 20ºC. The increase of the analysis temperature leads reduction on the values of firmness and penetration energy, as a function of the reduction of solid fat content and the alteration on the crystal network. The results of mixtures between abdominal chicken fat and bacon fat showed a synergic effect of compounds formation. Stereospecific distribution analysis in chicken fat and its fractions, and in bacon fat were realized. The samples were hydrolyzed with swine pancreatic lipase at 40°C and then analyzed for the fatty acid composition by gas chromatography. From the experimental results, the groups of triacylglycerols in the natural samples and its fractions were calculated. The 1,3-random 2-random theory was utilized. The results showed that oleic acid was mainly esterified to the sn-2 position for abdominal chicken fat and oleins whereas palmitic acid was mainly distributed at this same position for bacon fat. In the case of chicken fat stearins the preference by sn-2 position was also to palmitic acid.
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Castillo, Caceres Miluska. "Obtenção de gorduras low trans por interesterificação quimica." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254687.

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Orientador: Lireny Aparecida Guaraldo Gonçalves
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: As gorduras trans, principalmente presentes nos alimentos industrializados como biscoitos, gorduras para fritura, margarinas, entre outros, são resultados da hidrogenação parcial, processo utilizado pela indústria há mais de 100 anos
Abstract: Trans fats, most contained within food industrialized and biscuits, fats for frying, margarine and others, are the result of partial hydrogenation, a process used by the industry for more than 100 years
Doutorado
Doutor em Tecnologia de Alimentos
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Junior, Sylvio Jorge Hares. "Funcionalidade de gorduras na formulação de creme de amendoim." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/9/9135/tde-15012014-142452/.

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O creme de amendoim é um produto popular no Brasil pelo seu excelente sabor e características nutricionais. No entanto, apesar de seu consumo consagrado e de seguir padrões rigidamente estabelecidos de processos e qualidade, pode ocorrer alteração na consistência e diminuição de características de espalhamento, diminuindo a qualidade sensorial. Como forma de procurar controlar estes problemas, são normalmente usados ingredientes gordurosos como promotores de melhoria de estabilidade e consistência, como óleo de palma, estearina de palma, oleína de palma, óleos hidrogenados, monoacilgliceróis e diacilgliceróis. O projeto teve como objetivo a formulação de cremes de amendoim com óleo de amendoim, óleo de palma e estearina de palma em várias proporções, visando a obtenção de produtos mais estáveis e consistentes, que sejam equivalentes aos produtos comerciais de largo consumo por consumidores no mercado nacional. Foram realizadas as seguintes análises nas gorduras e suas misturas: composição em ácidos graxos e triacilgliceróis, índices de iodo e de peróxido, acidez, consistência, conteúdo de gordura sólida e análise térmica de cristalização e fusão. Os ácidos graxos saturados foram predominantes na estearina e óleo de palma, principalmente o ácido palmítico, enquanto o óleo de amendoim tem como principal constituinte o ácido oleico. À medida que aumenta a proporção de óleo de amendoim nas misturas, aumentam a quantidade de ácidos graxos insaturados e o índice de iodo e diminui a quantidade de ácidos graxos saturados. Os pontos de fusão , entalpia total de fusão, consistência e conteúdo de gordura sólida aumentaram nas misturas que apresentavam maior proporção de estearina e óleo de palma, em função do aumento no teor de triacilgliceróis trissaturados. Para a consistência (mistura de gorduras e cremes formulados), o conteúdo de gordura sólida, a entalpia total de cristalização e fusão e o ponto de fusão das misturas de gorduras foi aplicado um modelo de regressão múltipla, procurando evidenciar a influência das gorduras nas propriedades do produto final. As interações entre as gorduras foram do tipo eutético, caracterizando incompatibilidade no estado sólido. O modelo de regressão múltipla foi considerado preditivo para a consistência dos cremes, o conteúdo de gordura sólida e para as os resultados da análise térmica. Os resultados mostraram que as misturas de maior potencial para a consistência ideal de cremes espalháveis (200-800 gf/cm2) na faixa da temperatura de uso, ou seja, desde temperatura de conservação em geladeira até temperatura de mesa (15 - 25°C), foram as seguintes: 50% de óleo de palma e 50% de estearina de palma; 66,6% de óleo de palma, 16,7% de óleo de amendoim e 16,7% de estearina de palma; 16,7% de óleo de palma, 16,7% de óleo de amendoim e 66,6% de estearina de palma. Portanto, estas amostras apresentavam larga faixa de presença de óleo de palma e/ou estearina de palma na formulação. Os resultados obtidos mostram que a simples mistura é uma forma eficaz para modificar as propriedades físicas e químicas de estearina de palma, óleo de amendoim e óleo de palma. As misturas permitiram a obtenção de gorduras com vários graus de consistência ,de conteúdo de gordura sólida e ponto de fusão, possibilitando a obtenção de cremes de amendoim formulados a partir delas, que eram mais estáveis e firmes, porém plásticos e consistentes o suficiente para garantir efetiva espalhabilidade e correspondência ao padrão observado nas melhores marcas de cremes de amendoim do mercado.
The peanut cream is a popular product in Brazil for its excellent flavor and nutritional characteristics. However, despite its huge consumption and to follow strict patterns of quality and processes, some alterations may occur in consistency that can reduce spread characteristics, lowering the sensorial quality. As a way to try to control these problems, fatty ingredients are typically used as promoters to improve stability and consistency, as palm oil, palm stearin, palm olein, hydrogenated oils, monoacylglycerols and diacylglycerols. The project aimed to formulate creams with peanut oil, palm oil and palm stearin in various proportions in order to obtain a more stable and consistent product, equivalent to the best commercial creams widely consumed in the brazilian market. The following analyzes were performed on fats and their blends: fatty acids and triacylglycerols composition, iodine and peroxide values, acidity, consistency, solid fat content and thermal analysis of melting and crystallization. Saturated fatty acids have been prevalent in palm stearin and palm oil, particularly palmitic acid, while peanut oil has at its main constituent the oleic acid. As peanut oil increases in the blends, increases the amount of unsaturated fatty acids and the iodine value and reduces the amount of saturated fatty acids. Fat blends with a high proportion of saturated fatty acids (palm stearin and palm oil), showed higher melting points, total enthalpy of melting, consistency and solid fat content, due to the increase of the content of trisatured triacylglycerols. For the consistency (fats blends and formulated creams), solid fat content, total enthalpy of melting and crystallization and melting point of the fat blends, a multiple regression model was applied in order to show how fats influence the properties of the final product. Interactions between fats were eutectic, showing incompatibility in the solid state. The multiple regression model was considered predictive for the consistency of the cream, solid fat content and results of the thermal analysis. The results showed that the mixtures of higher potential for optimal consistency of spreadable cream (200 to 800 gf/cm2) in temperature range from the storage at a refrigerator temperature up to the ambient temperature (10 - 25 °C) were: 50% palm oil and 50% palm stearin, 66.6% palm oil, 16.7% peanut oil and 16.7% palm stearin; 16.7 % palm oil, 16.7% peanut oil and 66.6% palm stearin. Therefore, these samples had a broad range presence of palm oil and / or palm stearin in the formulation. The results obtained showed that a simple mixture is an effective way to modify physical and chemical properties of palm stearin, peanut oil and palm oil. The mixtures enabled to obtain fats with various degrees of consistency, solid fat content and melting point parameters, making it possible to obtain peanut creams made from them which were more stable and firm but plastic and consistent enough to ensure effective spreadability and correspondence to the pattern observed in the best brands of peanut creams of the brazillian market.
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Ginige, Ravin. "Switching phenomena in stearic acid MIM structures and conduction phenomena in stearic acid thin films on metal and semiconductor substrates." Thesis, Brunel University, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.277418.

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Soares, Fabiana Andreia Schafer de Martini. "Efeito da interesterificação química sobre as propriedades físico-químicas de misturas de estearina e oleína de palma." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-10032010-100042/.

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O desafio das indústrias de alimentos na substituição da gordura trans em diversos produtos reside no desenvolvimento de formulações e processos que apresentem funcionalidade equivalente e viabilidade econômica. A interesterificação química representa uma opção tecnológica importante para a produção de gorduras visando diversas aplicações comerciais, sem a formação de ácidos graxos trans. O óleo de palma contém quantidades aproximadamente iguais de ácidos graxos saturados e insaturados e pelo seu fracionamento obtêm-se duas frações: a estearina (fração sólida) e a oleína (fração líquida). A estearina e oleína de palma são opções interessantes para a produção de grande variedade de produtos como margarinas e shortenings. Assim, o objetivo deste trabalho foi modificar as propriedades físico-químicas de misturas de estearina e oleína de palma pelo uso da interesterificação química. As amostras foram analisadas quanto à composição em ácidos graxos e triacilgliceróis, distribuição regioespecífica dos ácidos graxos nos triacilgliceróis, índice de iodo, pontos de amolecimento e de fusão, conteúdo de gordura sólida, consistência e estrutura cristalina. Os ácidos graxos saturados são predominantes na estearina (71,9%), sendo que 65,5% correspondem ao ácido palmítico. A oleína tem como principal constituinte o ácido oléico, que representa 45,4%. À medida que aumenta a proporção de oleína de palma nas misturas, aumentam a quantidade de ácidos graxos insaturados e o índice de iodo e diminui a quantidade de ácidos graxos saturados. Após a interesterificação química, os pontos de fusão e amolecimento, a consistência e o conteúdo de gordura sólida aumentaram nas misturas que apresentavam maior proporção de oleína em função do aumento no teor de triacilgliceróis trissaturados. Por outro lado, estas propriedades não se modificaram nas misturas com maior proporção de estearina. Este comportamento se deve à distribuição aleatória dos ácidos graxos nos triacilgliceróis após a interesterificação, que forma triacilgliceróis em proporções diferentes das existentes originalmente. Os principais triacilgliceróis nas misturas foram PPP, PPO e POO. Antes da interesterificação os ácidos graxos saturados foram encontrados principalmente nas posições sn-1,3. Mudanças significativas na composição dos ácidos graxos na posição sn-2 após a interesterificação química foram encontradas em misturas com mais de 60% de oleína de palma. A mistura e a interesterificação permitiram obter gorduras com diferentes graus de plasticidade, aumentando as possibilidades de uso das frações estearina e oleína de palma.
The challenge of the food industries for the replacement of trans fat in various products lies in the development of formulations and processes which have equivalent functionality and economic viability. The chemical interesterification of palm stearin and palm olein is an important technological option for the production of fats targeting commercial applications, without formation of trans fatty acids Palm oil contains similar amounts of saturated and unsaturated fatty acids. After fractionation two fractions are obtained: stearin (solid fraction) and olein (liquid fraction). Palm stearin and palm olein are alternatives for the production of many products, such as margarines and shortenings. The objective of this work was to modify the physical and chemical properties of mixtures of palm stearin and palm olein by using chemical interesterification. The following properties were analyzed: fatty acid and triacylglycerol compositions, regiospecific distribution of fatty acids in triacylglycerols, iodine value, softening and melting points, solid fat content, consistency and crystal microstructure. Saturated fatty acids are predominant in palm stearin (71.9%), which corresponds to 65.5% of palmitic acid. Palm olein has as its main constituent the oleic acid, which represents 45.4% of the unsaturated fatty acids. The increase of the proportion of palm olein in the mixture causes increase on the amount of unsaturated fatty acids and iodine value and decrease on the content of saturated fatty acids. After chemical interesterification, melting and softening points, consistency and solid fat content increased in the blends that had higher proportion of palm olein, as a consequence of the increase in the trisaturated triacylglycerols. On the other hand, these properties did not alter in the blends with higher proportion of palm stearin. This behavior is due to the random distribution of fatty acids in triacylglycerols after interesterification, which forms triacylglycerols in proportions that are different from those originally present. The major triacylglycerols in the blends were PPP, PPO and POO. Before interesterification the saturated fatty acids were found mainly in the sn-1,3 positions. Significant changes in the fatty acid composition in the sn-2 position after chemical interesterification were found in blends with more than 60 % of palm olein. Blending and interesterification of fats resulted in structured lipids with different degrees of plasticity, increasing the possibilities of use of stearin and olein fractions.
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Daniel, Zoë C. T. R. "Stearoyl co-enzyme A desaturase gene expression and fatty acid composition of sheep tissues." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250529.

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Matthews, Elise. ""Stealing Dreams" and Other Stories." Thesis, University of North Texas, 2014. https://digital.library.unt.edu/ark:/67531/metadc700046/.

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The critical preface, "Learning to Break the Rules" discusses workshop rules as guidelines, as well as how and why I learned to break them. The creative portion of this thesis is made up of eight short stories: "The Many Incarnations of Blazer Chief," "Anna's Monsters," "The Pecan Tree's Daughter," "When the Seas Emptied," "The Umbrella Thief," "How to Forget," "Fracture," and "Stealing Dreams."
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Rosaye, Jean-Paul. "Thomas Stearns Eliot, poète-philosophe." Lille 3, 1995. http://www.theses.fr/1995LIL30017.

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L'aventure intellectuelle de T. S. Eliot offre une perspective double dans l'histoire des idees au vingtième siècle. Elle révèle une réaction parmi tant d'autres sur fond de ce qu'il est convenu d'appeler "la crise des valeurs", et elle fait remonter à la surface un développement type de la pensée occidentale, que nous avons désigné sous le terme de poète-philosophe. Cette thèse est une étude de typologie génétique dont le but est d'expliquer à la fois la vie et l'oeuvre de T. S. Eliot et les raisons et le sens de la convergence de la poésie et de la philosophie à l'époque moderne
T. S. Eliot's intellectual quest shows two major tendencies of western thought in the twentieth century. It articulates a reaction to the so-called "crisis of values" and reveals a development of western thought, incarnated in a type which has been termed the poet-philosopher. This dissertation is a study in typology aiming at an understanding of T. S. Eliot's life and works, and also exploring the reasons and the meaning of the modern convergence of poetry and philosophy
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Books on the topic "Stearin"

1

Yusoff, M. S. A. Separation of olein-stearin from palm oil by crystallization and separation. Manchester: UMIST, 1992.

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Angel, Libby. Stealing. Kent Town, S. Aust: Friendly Street Poets in association with Wakefield Press, 2005.

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Treloar, Brigid. Steaming. Boston, Mass: Periplus Editions, 2000.

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Rawley, Donald. Steaming. Houston: Black Tie Press, 1993.

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Fraser, Gail R. Stealing Lumby. Thorndike, Me: Center Point Pub., 2008.

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Graham, Jo. Stealing fire. New York: Orbit, 2010.

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Mantell, Paul. Stealing Home. New York: Little, Brown Books for Young Readers, 2007.

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Bhatia, Monish, and Victoria Canning, eds. Stealing Time. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-69897-3.

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Giroux, Henry A. Stealing Innocence. New York: Palgrave Macmillan US, 2000. http://dx.doi.org/10.1007/978-1-137-10916-3.

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Steinke, Ann E. Stealing secrets. New York: Scholastic Inc., 1987.

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Book chapters on the topic "Stearin"

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Gooch, Jan W. "Stearin (Stearine) Pitch." In Encyclopedic Dictionary of Polymers, 700. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_11187.

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Gooch, Jan W. "Stearin." In Encyclopedic Dictionary of Polymers, 699. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_11186.

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Aiman, Y., and S. Syahrullail. "Tribological Performance of Palm Stearin in Cold Forging Test Using Aluminum Alloy 6061." In Lecture Notes in Mechanical Engineering, 281–89. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-0866-7_23.

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Bährle-Rapp, Marina. "Stearic Acid." In Springer Lexikon Kosmetik und Körperpflege, 530. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_10021.

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Gooch, Jan W. "Stearic Acid." In Encyclopedic Dictionary of Polymers, 699. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_11185.

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Nagaraju, P., M. Ravichandra, M. L. R. Chaitanya Lahari, and P. H. V. Sesha Talpa Sai. "Experimental Investigation on the Performance of Tyre Pyrolysis Oil Blended with Palm Stearin Methyl Ester as a Fuel for Single-Cylinder C.I Engine." In Lecture Notes in Mechanical Engineering, 945–52. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-4739-3_82.

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Bährle-Rapp, Marina. "Stearone." In Springer Lexikon Kosmetik und Körperpflege, 530. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_10023.

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Weik, Martin H. "stealing." In Computer Science and Communications Dictionary, 1664. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/1-4020-0613-6_18228.

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Chandler, E. M. "Stealing." In Educating Adolescent Girls, 155–64. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003344216-15.

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Ertel, Pamela A. Kramer, and Madeline Kovarik. "Stealing." In The ABC's of Classroom Management, 122–23. 2nd ed. New York: Routledge, 2013. http://dx.doi.org/10.4324/9780203765333-199.

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Conference papers on the topic "Stearin"

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Gibon, Veronique, Bastien Jacquet, Christophe Blecker, and Sabine Danthine. "Isothermal Crystallization of Palm Olein with Different Seeding Methods." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fhgs1856.

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This work concerns the use of different types of seeding agents and their effect on the isothermal crystallization of palm olein. In dry fractionation, palm olein usually shows slow crystallization, and seeding is a way to overcome this problematic. Starting with an olein iodine value ~ 57, experiments were conducted isothermally (15 °C and 17 °C) under shear, at lab-scale with a double-jacketed vessel. Different solutions were tested and compared: blending with palm oil, blending with palm stearin, addition of polyglycerol esters and addition of stearin micro-crystals. Crystallization kinetics were monitored by p-NMR during a full period of 6 hours; crystallization progress was assessed by optical microscopy (crystal morphology) and powder X-ray diffraction (polymorphism). The iodine values, the cloud points and the triglyceride compositions made it possible to characterize quality of the super olein obtained after vacuum filtration (iodine value ~ 60). All the tested conditions accelerated the crystallization kinetics. Blending with palm stearin was the most effective: in general, the obtained super olein had the highest iodine value, the lowest cloud point and the most depleted POP. Additional lab-scale crystallization experiments conducted in static conditions at 10°C tended to show the same trends; the best effect on crystal growth for the obtainment of super olein IV ~ 64 was also with palm stearin.
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Mamat, Hasmadi, and Norazlina Ridhwan. "Physicochemical Properties of Bambangan (Mangifera Pajang) Kernel Fat and Its Stearin Mixtures with Cocoa Butter." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fbuj4083.

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Cocoa butter (CB) is ideal for the chocolate formulation but has a shortage of supply and poor harvest quality and technology benefits. As such, the chocolate and confectionery industries are trying to find an alternative that is cheap and compatible with the distinct physicochemical properties of CB. In this study, the fractionated cocoa butter improver from the bambangan (Mangifera pajang) kernel fat (BKF) was blended with commercial cocoa butter (CB), and the physicochemical properties of the blends were investigated. Solid fat content (SFC), fatty acids composition and physicochemical properties of pure BKF, its first (S-1) and second stearin (S-2) fractions integrated with CB at varying ratios (g/100 g) were determined. B4, F4, and M4 blends containing 20% BKF or S-1 and S-2 with 80% CB showed good compatibility with the presence of 22.42–22.57% palmitic, 37.23–37.63% stearic, and 33.67–33.91% oleic acids. These blends also showed a similar pattern of SFC curves as CB, at which the SFCs of the three blends dropped to 0% after 35 °C. Moreover, the blends also exhibited comparable iodine value (36.17–36.58 g iodine/g) and slip melting point (SMP) (28.83–29.17 °C) with the commercial CB. In comparison with the hard fat (S-1 and S-2), which had high SMP and stearic acid (44.71–48.51%), the fatty acids composition of fat blends significantly (p < 0.05) decreased and resulted in low SFC values. The results obtained in this study proposed that the best blends to converge with CB were B4, F4 and M4.
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Fadzel, Fatimatuzzahraa Mohd, Jumat Salimon, and Darfizzi Derawi. "Synthesis of TMP-ester biolubricant basestock from palm stearin fatty acids." In THE 2017 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the University Kebangsaan Malaysia, Faculty of Science and Technology 2017 Postgraduate Colloquium. Author(s), 2018. http://dx.doi.org/10.1063/1.5028000.

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Faridah, Didah, Nurhadi Sumitra, Purwiyatno Hariyadi, Ria Triana, Andri Laksana, and Nuri Andarwulan. "Laboratory-scale Synthesis of Mono-diacylglycrol from Palm Oil Stearin using Glycerolysis." In SEAFAST International Seminar. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009977701120117.

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Herrera, Maria Lidia, Karina Dafne Martinez, Maria Ramos, Roberto Candal, Victor Alonso Garcia Londoño, and Virginia Borroni. "Effects of processing conditions and emulsifiers addition of crystallization kinetics and polymorphism of cupuassu fat and its fractions." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dcui3885.

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A- A+ The effects of processing conditions and addition of the sucrose esters S-170 and P-170 on crystallization kinetics and polymorphism of cupuassu fat and its fractions obtained at 29, 26, and 24 °C were study by polarized light microscopy, differential scanning calorimetry, and in situ small-angle (SAXS) and wide angle (WAXS) X-ray scattering using synchrotron light. Polymorphic transitions were followed in real time tempering samples with a thermal cycle or crystallizing them isothermally at different cooling rates. Cupuassu fat and stearin fractions obtained at 26 and 24°C crystallized under the beta’2-form in the conditions selected. beta2-form was obtained after storage at 25 °C for 3 months. Stearin fraction obtained at 29 °C (S-29) had a complex polymorphic behavior. There was a polymorphic transition from α to β’1-form but no transition between β’-forms was observed. They were independent to each other showing fractionation in two different solid solutions. β1-form crystallized after storage forming crystals with a double-layer arrangement and a characteristic morphology. Addition of sucrose esters S-170 and P-170 allow overcoming these drawbacks since they modified polymorphic behavior, allowing crystallizing S-29 in only one β’-form, and also increased S-29’s β2 tendency during storage, improving its suitability for applications in chocolate and coatings
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Kurniawati, Puji, Gita Anggelina, Dadan Hamdani, Tri Esti Purbaningtias, and Bayu Wiyantoko. "Comparison of volumetric and FT-NIR method on iodine value of RBDPO and stearin." In 2ND INTERNATIONAL CONFERENCE ON CHEMISTRY, CHEMICAL PROCESS AND ENGINEERING (IC3PE). Author(s), 2018. http://dx.doi.org/10.1063/1.5065025.

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Chan, Kiki, Fletcher Han, Yu-Ling Cheng, and Levente Diosady. "Thermodynamic and Kinetic Studies on Palm Stearin and Fully Hydrogenated Soybean Oil Binary Systems." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.220.

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Ulbikas, Jessica, Ye Ling Li, and Amanda Wright. "Effects of Palm Stearin and Palm Olein Emulsion Crystallinity on Beta-carotene Degradation and in vitro Bioaccessibility." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lkfw6377.

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The encapsulation of lipophilic vitamins and other bioactive molecules in nanoemulsions can promote their stabilization, bioaccessibility, and bioavailability, which impacts various physiological processes. This research investigated how triacylglycerol crystallinity influenced the effect of beta-carotene (BC) encapsulation on emulsion properties, the degradation of BC nanoemulsions over time, and BC bioaccessibility during static in vitro digestion. Emulsions composed of 10 wt% palm stearin (PS) or palm olein (PO), 0.4 wt% Span 60, and 0.01 wt% BC were tempered to achieve four emulsions with different physical states: crystalline solid (PS-SE-BC); partially crystalline solid (PS-SE-25-BC); undercooled liquid (PS-LE-BC); and a control emulsion (PO-BC) not susceptible to crystallization. BC degradation under accelerated lighting conditions at 37o C, melting behaviour, and particle size were measured at baseline and after 14 days. Emulsions were subjected to simulated in vitro gastric and duodenal digestion for up to 24 hours, and BC bioaccessibility was determined at 1, 2, 4 and 24 hours. The baseline particle size distributions for all emulsions at baseline were similarly monomodal, centred around 0.8 um, and unchanged from emulsions without BC. However, at day 14, all the palm stearin emulsions had monomodal distributions but consisted of larger particles. The melting behaviour of emulsions at baseline and day 14 were similar, except for PS-LE-BC, which contained some solid fat by day 14. All emulsions showed statistically similar BC degradation after 14 days (P >0.05), and BC bioaccessibility was similar between all emulsions (P >0.05). Therefore, the presence of lipid crystallinity in the nanoemulsions did not significantly influence BC degradation or BC bioaccessibility. These results help to explain how lipid crystallinity may impact bioactive stability and bioaccessibility, highlighting its wide-ranging implications for nutrient delivery.
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Gibon, Veronique, and Marc Kellens. "Fractionation of palm and palm kernel oils for designing high quality commodity and specialty fats." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/yjih6211.

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Fractionation is the most important application of fat crystallization in edible oil processing. This process commonly consists of a controlled crystallization in bulk crystallizers followed by a separation of the liquid from the crystalline fraction, nowadays mostly carried out with membrane press filters. The motive for this process is evident: since nature endows each fat with a particular composition and distribution of the fatty acids on the glycerol, their use in specific applications is limited. Palm oil is the most fractionated oil worldwide; its potential for multi-step dry fractionation allows to generate various fractions with peculiar physicochemical properties used in many food formulations. The original booming of the dry fractionation process has helped palm oil to conquer a strong position on the commodity market in one single step. Other demands for special cuts drifted the industry towards a more sophisticated approach: high iodine value super and top olein with interesting cold resistances, high melting point super stearin (competing with fully hydrogenated products), hard palm mid fraction (for cocoa butter equivalents - CBE) or palm red fractions (high carotene and tocopherol/tocotrienol contents). A hybrid form of palm oil grows in Colombia and Ecuador: the high oleic palm oil has a higher oleic content than conventional palm oil. It can easily be fractionated as refined or semi-refined (red oil); the liquid fractions obtained have excellent cold resistance in one single fractionation step. Palm kernel oil has a very different triglyceride composition and its applications are quite different; it is known as a source of cocoa butter substitute (CBS) after fractionation and full hydrogenation of the stearin. The fractionation can be carried out in one or two steps, making it possible to produce three different CBS. Various technologies including continuous and static crystallization are being used to produce these specialty fats.
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Mursalin, Mursalin, and Yernisa Yernisa. "Cocoa Butter Substitute Production by Mixing the Fraction of Palm Kernel Stearin with Tengkawang Fat." In The 3rd Green Development International Conference (GDIC 2020). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/aer.k.210825.029.

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Reports on the topic "Stearin"

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Mattson, Mary Pat, and Sarah Hanson. Palmisano Park / Stearns Quarry. Landscape Architecture Foundation, 2014. http://dx.doi.org/10.31353/cs0770.

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Currie, Kevin S. Factoring Large Numbers: Stealing Your Secrets. Fort Belvoir, VA: Defense Technical Information Center, April 2000. http://dx.doi.org/10.21236/ada377327.

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Fernando, P. U. Ashvin Iresh, Rebecca Crouch, Bobbi Stromer, Travis Thornell, Johanna Jernberg, and Erik Alberts. Scaled-up synthesis of water-retaining alginate-based hydrogel. Engineer Research and Development Center (U.S.), December 2023. http://dx.doi.org/10.21079/11681/48032.

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Synthesis of a scaled-up version of a lithium-ion-based alginate/poly(acrylamide-co-stearyl methacrylate) [Li-alginate/P(AAm-co-SMA)] hydrogel with several optimizations for thermal signature investigations on various environmental substrates.
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Bagwell, Kyle, and Robert Staiger. Backward Stealing and Forward Manipulation in the WTO. Cambridge, MA: National Bureau of Economic Research, April 2004. http://dx.doi.org/10.3386/w10420.

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Bernheim, B. Douglas, and Erik Madsen. Price Cutting and Business Stealing in Imperfect Cartels. Cambridge, MA: National Bureau of Economic Research, March 2014. http://dx.doi.org/10.3386/w19993.

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Alicia R., Williams. The Impostors: Stealing Money, Damaging Lives: Amerispeak Field Report. AARP Research, February 2020. http://dx.doi.org/10.26419/res.00367.020.

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Galiani, Sebastián, Laura Jaitman, and Federico Weinschelbaum. Crime and Durable Goods. Inter-American Development Bank, September 2017. http://dx.doi.org/10.18235/0007035.

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Crime and the durability of goods are strongly connected issues. However, surprisingly, they have been studied separately. This paper explores the relationship between the production of durable goods and crime from a theoretical perspective and draws important conclusions for both topics. Crime affects the consumer and producer surplus and thus the behavior of consumers, firms, the market equilibrium, and, in turn, the social optimum. Lower durability of goods reduces the incentive to steal those goods, thus reducing crime. When crime is included in the standard framework of durable goods, the socially optimal durability level is lower. Even without considering the negative non-market externalities of crime, perfect competition does not provide the optimal durability level. When considering different stealing technologies, perfect competition either over-produces durability or produces zero (minimum) durability. The monopolist under-produces durability regardless of the stealing technology considered. If all the crime externalities are taken into account, the socially optimal durability level is reduced further and gets closer to that which prevails under monopoly. The model has a clear policy implication: the durability of goods, and the market structure for those goods, can be an effective instrument to reduce crime. In particular, making the durability of a good contingent upon that good being stolen is likely to increase welfare.
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Cao, Guangyu, Ginger Zhe Jin, Xi Weng, and Li-An Zhou. Market Expanding or Market Stealing? Competition with Network Effects in BikeSharing. Cambridge, MA: National Bureau of Economic Research, August 2018. http://dx.doi.org/10.3386/w24938.

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Alicia R., Williams. The Impostors: Stealing Money, Damaging Lives: An AARP National Survey of Adults 18+. AARP Research, February 2020. http://dx.doi.org/10.26419/res.00367.001.

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Alicia R., Williams. The Impostors: Stealing Money, Damaging Lives: An AARP Survey of Connecticut Adults 18+. AARP Research, February 2020. http://dx.doi.org/10.26419/res.00367.002.

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