Results 1 to 10 of about 2,705 (213)

Lipídios modificados obtidos a partir de gordura do leite, óleo de girassol e ésteres de fitosteróis para aplicação em spreads Modified lipids obtained from milk fat, sunflower oil, and phytosterol esters for application in tablespreads [PDF]

Química Nova, 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.
Juliana Neves Rodrigues Ract, Luiz Antonio Gioielli   +1 more
doaj   +4 more sources

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application [PDF]

Gels, 2023
The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive.
Anna Zbikowska, Sylwia Onacik-Gür, Małgorzata Kowalska, Katarzyna Zbikowska, Melánia Feszterová   +4 more
doaj   +2 more sources

Application of waste from biodiesel synthesis for the production of fuel pellets and biogas [PDF]

Scientific Reports
The enzymatic process of simultaneous oil extraction and interesterification (in situ) using methyl formate as acyl receptor can be applied for biodiesel synthesis. This process produces waste (a mixture of rapeseed cake and enzymatic catalyst), which is
Ieva Gaidė, Egidijus Zvicevičius, Kęstutis Žiūra, Kiril Kazancev, Eglė Sendžikienė, Violeta Makarevičienė   +5 more
doaj   +2 more sources

Comportamento de cristalização de lipídios estruturados por interesterificação química de banha e óleo de soja Crystallization behavior of structured lipids by chemical interesterification of lard and soybean oil [PDF]

Química Nova, 2008
The aim of this study was to evaluate the crystallization behavior of binary mixtures of lard and soybean oil in different ratios and their respective structured lipids obtained by chemical interesterification.
Roberta Claro da Silva, Jonas Peixoto Escobedo, Luiz Antonio Gioielli   +2 more
doaj   +4 more sources

New Insight into Cavitation-Assisted Chemical Refining and Enzymatic Modification of Vegetable Oils and Their Impact on Physicochemical Properties of Final Products [PDF]

Foods
The present study evaluates the impact of cavitation on the performance of the chemical refining of rapeseed oils and the enzymatic interesterification of fat blends using a powerful UP400S ultrasonicator (400 W, 20 kHz).
Katsiaryna Kalenchak, Lucie Nováková, Tereza Váchalová, Tereza Honzíková, Tomáš Hybner, Aleš Rajchl, Helena Čížková, Iveta Šístková, Vojtěch Kružík, Markéta Berčíková, Jan Kyselka   +10 more
doaj   +2 more sources

Emulsion Quality and Functional Properties of Natural Emulsion Systems with Xanthan Gum as a Stabilizer and Carrier of Compounds Based on Enzymatically Modified Mutton Tallow and Hemp Oil [PDF]

Molecules
The aging population and increasing prevalence of oxidative stress-related diseases underscore the need for functional food and pharmaceutical formulations enriched with bioactive compounds.
Małgorzata Kowalska, Magdalena Wozniak, Anna Zbikowska, Jerzy Szakiel, Paweł Turek   +4 more
doaj   +2 more sources

Malleability and Physicochemical Properties of Industrial Sheet Margarine with Shea Olein after Interesterification [PDF]

Foods, 2022
The malleability of Industrial Sheet Margarine (ISM) is essential for the formation of consistent layered structures of pastry products. However, there is limited reporting on how to improve the malleability of ISM with zero trans fatty acids (TFA) at an
Houbin Gao, Wei Gao, Xiaomin Yang, Yuanfa Liu, Zhouping Wang   +4 more
doaj   +2 more sources

Synthesis of Biodiesel by Interesterification of Triglycerides with Methyl Formate

Applied Sciences, 2022
In the conventional synthesis of biodiesel, not only fatty acid esters (biodiesel) are formed, but also the by-product is the glycerol phase, which amounts to about 10 wt.%. Recently, the studies on the interesterification of oil using carboxylate esters
Egle Sendzikiene, Violeta Makareviciene
doaj   +1 more source

Comportamento de cristalização de lipídios estruturados obtidos a partir de gordura de palmiste e óleo de peixe Crystallization behavior of structured lipids produced from palm kernel fat and fish oil

Química Nova, 2006
The aim of this study is to evaluate the crystal structure of binary mixtures of palm kernel fat and fish oil, before and after chemical and enzymatic interesterification. The crystal structure was analyzed by polarized light microscopy.
Oscar Wilfredo Díaz Gamboa, Luiz Antonio Gioielli   +1 more
doaj   +1 more source

Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: I- Composição em ácidos graxos e em triacilgliceróis Structured lipids from chicken fat, its atearin and medium chain triacyglycerol blends: I- Fatty acid and triacyglycerol compositions

Química Nova, 2008
The purpose of this study is to analyze the interactions that occur in binary and ternary fat blends between medium and long chain triacylglycerols and their structured lipids obtained by chemical interesterification through the analysis of their physico-
Ming Chih Chiu, Luiz Antonio Gioielli, Renato Grimaldi   +2 more
doaj   +1 more source