Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils [PDF]
Grasas y Aceites, 2021 This study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tallow with corn, canola and safflower oils individually at various tallow blend ratios (60, 70, 80%) and catalyst concentrations (0.75, 0.875, 1%). Several physical and chemical properties of interesterified products were determined and data were analyzed ...
A.B. Aktas, B. Ozen
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Granular crystals in palm oil based shortening/margarine : a review [PDF]
, 2020 Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported regarding their long-term storage: the appearance of granular crystals or grains that are ...
Dewettinck, Koen +4 more
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, 2007 Analyses of phytosterol classes of olive and hazelnut oils collected from different countries by TLC, GC and GC-MS revealed considerable quantitative differences.
Azadmard-Damirchi, Sodeif
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Modified lipids obtained from milk fat, sunflower oil, and phytosterol esters for application in tablespreads [PDF]
, 2008 The objective of this paper was to evaluate the modifications in milkfat properties with the addition of sunflower oil (SO) and phytosterol esters (PE) and chemical interesterification.
GIOIELLI, Luiz Antonio +1 more
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Propriedades físicas das misturas e dos lipídios estruturados obtidos a partir de banha e óleo de soja por interesterificação enzimática [PDF]
, 2009 The main goal of the present research was to evaluate the physical properties of blends of lard and soybean oil modified by enzymatic interesterification catalyzed by two different commercial (microbial) lipases, viz.
BALCÃO, Victor Manuel +4 more
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Functionality improvement of virgin coconut oil through physical blending and chemical interesterification [PDF]
SN Applied Sciences, 2020 In recent years, virgin coconut oil (VCO) has been gaining dramatic growth in food markets and is one the most clinically studied edible oils. However, owing to its low plasticity and stiff nature, VCO could not be applied directly in edible fats production and various modification processes must be considered.
Ali Motamedzadegan +4 more
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Solid Fat Content of Vegetable Oils and Simulation of Interesterification Reaction: Predictions from Thermodynamic Approach [PDF]
, 2014 The Solid Fat Content (SFC) of vegetable oils is a fundamental property in fatty foods. Also, chemical interesterification (the exchange of fatty acids within and between triacylglycerols) has been used to enhance the melting profile of vegetable oils ...
Gerbaud, Vincent +2 more
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Chemical interesterification of blends with palm stearin and patawa oil
Food Chemistry, 2017 The present study sought to develop lipid bases from blends between patawa oil and palm stearin. These blends were analyzed before and after the chemical interesterification process for their fatty acid and triacylglycerol composition, free fatty acid (FFA) content, peroxide index, thermal properties, melting point, consistency, and solid fat content ...
Pedro D, Oliveira +3 more
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Modification of Palm Oil by Chemical and Enzyme Catalyzed Interesterification
Journal of Oleo Science, 2010 In a unique attempt modification of only palm oil has been investigated. Triacylglycerols of palm oil has been randomized by chemical and biochemical means. Chemical randomization was carried out using sodium methoxide (NaOMe: 0.4 to 0.6 %, w/w) whereas the biochemical modifications were performed using five different commercial lipases from Amano ...
Bijay, Krishna De +1 more
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Synthesis Biodiesel From Palm Oil Through Interesterification Using Imobilized Lipase Enzym as Catalyst: the Effect of Amount of Biocatalyst, Mole Ratio of Reactan, Temperature to Yield [PDF]
, 2014 Biodiesel usually synthesized by transesterification of triglyceride and alcohol by addition of acid or base catalyst so there is could produce a waste of chemical process.
Afrianto, R. (Ricky) +2 more
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