Results 11 to 20 of about 1,220,439 (309)

Chemical Composition and Crystallization Behavior of Oil and Fat Blends for Spreadable Fat Applications

Foods
To meet the expectations of European consumers, who prioritize agro-environmental factors and local resources, the substitution of fats (palm, coconut, shea) and achieving a balanced fatty acid profile in spreadable fats are gaining more attention.
Maureen Gerlei, Hugo Pierson, Marc Ponçot, Cyril J. F. Kahn, Michel Linder   +4 more
doaj   +2 more sources

From Nucleation to Fat Crystal Network: Effects of Stearic–Palmitic Sucrose Ester on Static Crystallization of Palm Oil

Foods
Palm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives.
Fien De Witte, Ivana A. Penagos, Davy Van de Walle, Andre G. Skirtach, Koen Dewettinck, Filip Van Bockstaele   +5 more
doaj   +2 more sources

A proposal standard methodology for the characterization of edible oil organogelation with waxes

Grasas y Aceites, 2020
Saturated and trans fatty acids play a significant role in the plastic properties of food. However, health recommendations suggest limiting their intake.
D. Canizares, P. Angers, C. Ratti
doaj   +1 more source

Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system

Ultrasonics Sonochemistry, 2021
High-intensity ultrasound (HIU) has been used in the past to change fat crystallization and physical properties of fat crystalline networks. The objective of this work was to evaluate how HIU placed on different positions in a scraped surface heat ...
Thais Lomonaco Teodoro da Silva, Sabine Danthine, Silvana Martini   +2 more
doaj   +1 more source

Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions [PDF]

, 2019
Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems.
Bahtz, Bahtz, Balcaen, Benichou, Bernewitz, Bonnet, Bonnet, Choi, Colinart, Declerck, Declerck, Dickinson, Frasch-Melnik, Frasch-Melnik, Garti, Garti, Gibon, Guery, Herzi, Herzi, Herzi, Jenning, Kiokias, Lamba, Maleky, Marangoni, McClements, Mezzenga, Muschiolik, Muschiolik, Müller, Müller, Nadin, Nelis, Oppermann, Provencher, Rosano, Sabatino, Sela, Spyropoulos, Stejskal, Trezza, Vermeir, Vermeir, Vermeir, Weiss, Weiss, Wen, Wen, Wen, Yan   +50 more
core   +1 more source

Phase Equilibrium and Optimization Tools: Application for Enhanced Structured Lipids for Foods [PDF]

, 2011
Solid-liquid phase equilibrium modeling of triacylglycerols mixtures is essential for lipids design. Considering the α polymorphism and liquid phase as ideal, the Margules 2-suffix excess Gibbs energy model with predictive binary parameter correlations ...
Carrillo Le Roux, Galo, Gerbaud, Vincent, Teles dos Santos, Moises   +2 more
core   +2 more sources

Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin

Jurnal Teknologi dan Industri Pangan, 2023
Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study.
Ferdinandus Archie Pangestu, Nurheni Sri Palupi, Nur Wulandari, Dimas Supriyadi   +3 more
doaj   +1 more source

Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems [PDF]

, 2018
peer-reviewedEncapsulant systems are gaining wide practical interest due to their functional and nutritional properties. This paper was focusing on understanding structural relaxations in that systems near glass transition temperature.
Auty, Mark A., Lim, Aaron S. L., Maidannyk, Valentyn, Roos, Yrjô H.   +3 more
core   +1 more source

Effects of Fat Composition and Crystallization Characteristics on the Quality and Whipping Performance of Cream [PDF]

Shipin Kexue
In order to establish the internal relationship between the composition and crystallization characteristics of fat and the product quality and whipping properties, the fat composition and crystallization characteristics, emulsion quality, whipped product
SU Yi, CHAI Xiuhang, HAN Wanjun, LIU Yuanfa
doaj   +1 more source

Quantifying cooperative flow of fat crystal dispersions

Soft Matter, 2022
Route to quantification of cooperative flow behaviour of fat crystal dispersions with tuneable microstructural properties.
Klaudia W. Milc, Joshua A. Dijksman, John P. M. van Duynhoven, Camilla Terenzi   +3 more
openaire   +2 more sources