Results 171 to 180 of about 19,688 (206)

Storage Stability of Oleogels Made from Monoglycerides and High Oleic Sunflower Oil

Food Biophysics, 2021
The aim of this study was to investigate the effects of storage time on physicochemical properties of oleogels from high oleic sunflower oil and monoglycerides (6.6 wt%). Oleogels were stored for eight weeks at 5 °C and tested weekly. The analyzed properties were: oil binding capacity, elastic modulus described by parameters of a power law equation ...
Anabella S. Giacomozzi, María E. Carrín, Camila A. Palla   +2 more
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Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

Journal of Food Science, 2018
Abstract In order to mimic physical characteristics of solid fat, ethylcellulose (EC) was used as an oleogelator in ice creams made with high oleic sunflower oil (HOSO). The aim was to improve structure of ice cream made with fully liquid vegetable oil by inhibiting droplet coalescence and to enable a colloidal ...
Merete B. Munk, Daniel M.E. Munk, Frida Gustavsson, Jens Risbo   +3 more
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Study of possibilities of using high oleic sunflower oil in hard soap production. Report 2. Solid soap on the base of high oleic sunflower oils

Вестник Всероссийского научно-исследовательского института жиров, 2020
В статье рассмотрен вопрос возможности использования высоко олеиновых подсолнечных масел в производстве твердого мыла, изучен состав жирных кислот и их свойства в сравнении с оливковым маслом. Изучены сравнительные свойства мыла на основе оливкового и высоко олеинов ого подсолнечных масел. Проведены испытания свойств мыл, полученных на основе изученных
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Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

Journal of the American Oil Chemists' Society, 2015
AbstractThe objective of this study was to produce low saturated, zero‐trans, interesterified fats with 20 or 30 % saturated fatty acids (SFA) such as C16:0 or C18:0. Tripalmitin (TP) or tristearin (TS) was blended with high oleic sunflower oil (HOSO) at different ratios (0.1:1, 0.3:1, and 0.5:1 [w/w]).
Ebenezer A. Ifeduba, Silvana Martini, Casimir C. Akoh   +2 more
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Nutritional and Stability Characteristics of High Oleic Sunflower Seed Oil

Lipid / Fett, 1990
AbstractHigh Oleic Sunflower Seed Oil is a monounsaturated oil, containing approximately 80 percent of its fatty acids as oleic acid. This is the highest level of monounsaturate available on the market today. This unusually high level imparts excellent nutritional properties to the oil, especially with respect to cholesterol metabolism.
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Oxidative and thermal stabilities of genetically modified high oleic sunflower oil

Food Chemistry, 2007
Abstract The oxidative and thermal stabilities of genetically modified high oleic sunflower oil (87% oleic acid) were compared with those of regular sunflower (17% oleic acid), soybean, corn, and peanut oils during storage at 55 °C and simulated deep fat frying at 185 °C.
Stephanie A. Smith, Robert E. King, David B. Min   +2 more
openaire   +1 more source

Lubrication performance of model organic compounds in high oleic sunflower oil

Journal of Synthetic Lubrication, 1999
AbstractGenetically modified sunflower oil, so called ‘high oleic’ sunflower oil, is a promising and environmentally friendly fluid that possesses many advantages as a lubricating oil. It will be more usable if its performance as lubricating oil can be optimised by additives.
Ichiro Minami, Hyun‐Soo Hong, Naresh C. Mathur   +2 more
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Lipid metabolism in pigs fed beef tallow or high-oleic acid sunflower oil

Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 1995
The objectives of this study were to establish the effects of high-oleic sunflower oil (HOSO) and beef tallow on tissue fatty acids and stearoyl-CoA desaturase activities in swine; and to compare effects of HOSO and tallow on swine plasma triglycerides and lipoprotein-cholesterol fractions.
I L, Klingenberg, D A, Knabe, S B, Smith
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Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil

Journal of the Science of Food and Agriculture, 2013
AbstractBACKGROUNDHigh oleic sunflower oil (HOSO) and a fatty acid (FA) mixture were inter‐esterified in a solvent‐free system catalysed by Lipozyme RM IM to produce a cocoa butter equivalent (CBE). The effects of reaction conditions on the percentage of saturate–oleoyl–saturate (SOS) and saturate–saturate–oleoyl (SSO) triacylglycerols (TAGs) were ...
Sheida, Kadivar, Nathalie, De Clercq, Davy, Van de Walle, Koen, Dewettinck   +3 more
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Effect of oil replenishment during deep‐fat frying of frozen foods in sunflower oil and high‐oleic acid sunflower oil

Journal of the American Oil Chemists' Society, 1998
AbstractFrying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high‐oleic acid sunflower oil (HOSO) with 74% oleic acid and 13% linoleic acid was studied during 20 discontinuous deep‐fat fryings of various frozen foods, with or without frequent replenishment of the used oil with fresh oil. Alterations of both oils were
Antonio Romero, Carmen Cuesta, Francisco J. Sánchez‐Muniz   +2 more
openaire   +1 more source