Food Science and Technology International

 

Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Click here for free access to the SAGE eReference platform!

Sign In to gain access to subscriptions and/or personal tools.
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Spano, V.
Right arrow Articles by Monduzzi, M.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati  
What's this?
Food Science and Technology International, Vol. 10, No. 6, 421-425 (2004)
DOI: 10.1177/1082013204049512

Note: Fractionation of Sheep Milk Fat Via Supercritical Carbon Dioxide

V. Spano

Dipartimento di Scienze Chimiche, Universita’di Cagliari-CSGI Cittadella Monserrato, S.S. 554 Bivio Sestu 09042 Monserrat, Cagliari, Italy

A. Salis

Dipartimento di Scienze Chimiche, Universita’di Cagliari-CSGI Cittadella Monserrato, S.S. 554 Bivio Sestu 09042 Monserrat, Cagliari, Italy

S. Mele

Dipartimento di Scienze Chimiche, Universita’di Cagliari-CSGI Cittadella Monserrato, S.S. 554 Bivio Sestu 09042 Monserrat, Cagliari, Italy

P. Madau

Dipartimento di Scienze Chimiche, Universita’di Cagliari-CSGI Cittadella Monserrato, S.S. 554 Bivio Sestu 09042 Monserrat, Cagliari, Italy

M. Monduzzi

Dipartimento di Scienze Chimiche, Universita’di Cagliari-CSGI Cittadella Monserrato, S.S. 554 Bivio Sestu 09042 Monserrat, Cagliari, Italy, monduzzi{at}unica.it

Supercritical carbon dioxide (SC-CO2) was used for anhydrous ovine milk fat (AMF) fractionation. Two different fractions were obtained: a low molecular weight triacylglycerol (TAG), named fraction E, and a high molecular weight TAG, termed fraction R. Fractionation was performed at different pressure and temperature values. The effect of these parameters on the chemical composition of the two fractions were analysed in relation to the original AMF. Among the searched conditions, 250 bar and 40°C gave the best fractionation results.

Key Words: sheep milk fat • triacylglycerols • fatty acids • supercritical carbon dioxide • fractionation


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati    What's this?