Effect of triglycerides containing 9,10‐dihydroxystearic acid on the solidification properties of sal (Shorea robusta) fat

Components affecting solidification properties of sal (Shorea robusta) fat have been studied. Triglycerides containing 9,10‐dihydroxystearic acid (DHS‐TGs) present to about 3% have been found to affect the supercooling property of sal fat at as low a level as 2%. The DHS‐TGs were composed of 57.5% stearic, 5.8% arachidic, 6% palmitic and 30.5% 9,10‐dihydroxystearic acids. As DHS‐TGs are soluble in acetone, solvent fractionation using acetone improved the supercooling capacity of stearin while that of the olein fraction was not affected. When the fat was subjected to dry fractionation at 35 C, DHS‐TGs, due to their high melting nature, were removed to a greater extent in the form of stearin, thereby improving the supercooling capacity of the olein.