Thengumpillil Narayana Balagopala Kaimal

TL;DR: In this paper, a two-step method was developed for the preparation of food-grade wax, where the first step involved the solventdefatting of crude wax, which gave a dark brown, dry, powdered wax with a m.p. of 75-79°C.

TL;DR: In this paper, an attempt was made in this investigation to look into factors that are responsible for such difficulties and to develop suitable methodologies for physical refining of rice bran oil, where special attention was given to dewaxing, degumming and deacidification steps.

TL;DR: In this article, a few solid and semi-solid fats of tree origin in India, namely sal (Shorea robusta), kokum (Garcinia indica), mahua (Madhuca latifolia), dhupa (Vateria indica) and mango (Mangifera indica, were chosen for modification into cocoa butter substitutes by lipase-catalyzed ester interchange with methyl palmitate and/or stearate Hexane solutions of mixtures of fat and methyl ester(s) in various molar proportions were passed

TL;DR: In this paper, a simple method for the isolation of γ-oryzanol from rice bran acid oil has been developed based on calcium ion induced precipitation of anionic micellar aggregates.

TL;DR: Lipids isolated from different parts of Ceiba pentandra, Sterculia foetida and Hydnocarpus wightiana indicated the presence of cyclopropene fatty acids (CFA) in the lipids of seeds and roots of C. pentandra.