Results 131 to 140 of about 2,594 (158)
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Chemical interesterification of olive oil‐tristearin blends for margarines
International Journal of Food Science & Technology, 1991SummaryRefined olive oil–glycerol tristearate blends were interesterified using sodium methoxide as catalyst. The glyceride structure of the randomized fats was studied and the relationship between the structure and physical properties was examined.
V. GAVRIILIDOU, D. BOSKOU
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Chemical interesterification of milkfat and milkfat-corn oil blends
Food Research International, 2003Abstract Blending and chemical interesterification of fats have been used to modify physical and chemical properties of natural fats. The objective of this study was to produce binary mixtures of butterfat and corn oil that serve as a base for a tablespread, keeping the desirable organoleptic qualities of butter, yet with higher contents of ω-6 fatty
Juliana N Rodrigues, Luiz A Gioielli
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Interesterification, chemical or enzymatic catalysis
Lipid Technology, 2015The interesterification process is one of the oil modification processes the refiner can use to alter the physical properties of oils and fats, The reaction requires a catalyst to proceed. This can be a base or a lipase enzyme. In the currently accepted mechanism of the base‐catalysed interesterification reaction, two anionic intermediates are involved:
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Methanol-enhanced chemical interesterification of sunflower oil with methyl acetate
Fuel, 2013Abstract The aim of this work was to investigate the commercial mixture of methanolic potassium methoxide as catalyst in chemical interesterification of sunflower oil with methyl acetate. The presence of methanol significantly enhanced the reaction process because it increased the reaction rate, improved the safety of the process and facilitated the ...
Abraham Casas +2 more
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Journal of the American Oil Chemists' Society, 1996
AbstractBlending of butterfat with canola oil and subsequent chemical interesterification modified the crystal morphology and X‐ray diffraction patterns of butterfat, 90∶10 (w/w), and 80∶20 (w/w) blends of butterfat‐canola oil. The morphology of 50∶50 (w/w) was also greatly influenced by interesterification.Polarized light microscopy revealed that ...
Dérick Rousseau +2 more
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AbstractBlending of butterfat with canola oil and subsequent chemical interesterification modified the crystal morphology and X‐ray diffraction patterns of butterfat, 90∶10 (w/w), and 80∶20 (w/w) blends of butterfat‐canola oil. The morphology of 50∶50 (w/w) was also greatly influenced by interesterification.Polarized light microscopy revealed that ...
Dérick Rousseau +2 more
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Effect of Lard Quality on Chemical Interesterification Catalyzed by KOH/Glycerol
Journal of the American Oil Chemists' Society, 2015AbstractThe effects of water content, acid value, and peroxide value on interesterification catalyzed by potassium glycerolate (in situ KOH/glycerol) were investigated using lard as a model fat. SEM analysis of KOH/glycerol powder showed that numerous 0.5‐ to 5‐μm porous structures were formed and may play an important role in the interesterification ...
Linshang Zhang +7 more
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Oxidative stability of soybean oil products obtained by regioselective chemical interesterification
Journal of the American Oil Chemists' Society, 1995AbstractOxidative stability of products produced as potential margarine basestock from soybean oil and methyl stearate by a novel chemical regioselective interesterification was evaluated. The oxidative stability of the products was evaluated by peroxide formation and volatile analysis during storage in the dark with oxygen at 60°C for 72 h.
Hiroaki Konishi +2 more
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Chemical interesterification of palm, palm kernel and coconut oils
Journal of the American Oil Chemists' Society, 1985AbstractChemical interesterification processes are discussed as they apply to palm, palm kernel and coconut oils. Included are process descriptions, selected physical and functional changes resulting from this process, analytical techniques and commercial edible applications. These fats are utilized worldwide in a growing variety of food products.
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Catalyst Removal after the Chemical Interesterification of Sunflower Oil with Methyl Acetate
Organic Process Research & Development, 2017The efficiency of two processes to remove the potassium methoxide catalyst after the chemical interesterification of sunflower oil with methyl acetate was examined in this work. The two processes were acid neutralization and dry washing. Several acids were used as neutralization agents to form potassium salts.
Abraham Casas +2 more
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European Journal of Lipid Science and Technology, 2008
AbstractMixtures of fully hydrogenated canola oil and high‐oleic sunflower oil were interesterified chemically and enzymatically with sodium methoxide and Candida antarctica lipase, respectively. Polymorphic behavior and crystal morphology of the10–100% blends before and after interesterification were studied using powder X‐ray diffraction spectroscopy
Latifeh Ahmadi +2 more
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AbstractMixtures of fully hydrogenated canola oil and high‐oleic sunflower oil were interesterified chemically and enzymatically with sodium methoxide and Candida antarctica lipase, respectively. Polymorphic behavior and crystal morphology of the10–100% blends before and after interesterification were studied using powder X‐ray diffraction spectroscopy
Latifeh Ahmadi +2 more
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