Replacing Hydrogenated Fat in Cookies with Oleogels Based on Butia odorata Seed Oil and Beeswax [PDF]
Food Technology and BiotechnologyResearch background. Hydrogenated fats are widely used to improve texture, flavor, and shelf life in processed foods, but their excessive consumption contributes to cardiovascular diseases.
Cristina Jansen-Alves +8 more
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Enzymatic preparation of medium-chain fatty acid enriched specialty fat for application in hand-grasp pancakes [PDF]
Food Chemistry: XThis study developed medium-chain fatty acid (MCFA)-enriched specialty fats for hand-grasp pancakes through enzymatic interesterification (EIE) using a soybean oil/fully hydrogenated coconut oil/fully hydrogenated palm oil blend (6:1:3 w/w/w) as the ...
Jinying Wang +6 more
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Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat Replacers [PDF]
GelsAs health concerns and regulatory pressures over saturated and trans fats grow, there is a growing need for healthier alternatives to traditional solid fats, such as butter and hydrogenated oils, that are still widely used in the food system.
Sang Min Lee +3 more
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Research of chemical transformations in the technology of hydrogenation of vegetable oils [PDF]
E3S Web of Conferences, 2023 Chemical transformations in the technology of hydrogenation of vegetable oils have been studied. The equations describing the saturation of fatty acids in hydrogenation technology have been established.
Majidova Nargiza
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Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems
Antioxidants, 2022 Lipid oxidation is a major pathway for the chemical deterioration of low-moisture foods. Little is known about how the physical properties of the fat used in crackers impact lipid oxidation kinetics.
Thanh Phuong Vu +5 more
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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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Chemical and Pharmaceutical Bulletin, 1965 Substrates containing electronegative groups have a strong trend to reduce hydrogenation activity of catalysts owing to self-poisoning, and fat hydrogenation is not exceptional. Paid due cautions on self-poisoning zero order with respect to substrates is readily confirmed.
R, Miyake, Y, Shimamura, H, Yajima
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Eliminating artificial trans fatty acids in Argentina: estimated effects on the burden of coronary heart disease and costs [PDF]
, 2015 Objective: To estimate the impact of Argentine policies to reduce trans fatty acids (TFA) on coronary heart disease (CHD), disability-adjusted life years (DALYs) and associated health-care costs.
Augustovski, Federico Ariel +8 more
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Zhongguo youzhi, 2023 旨在为食品专用油脂的风味提升提供参考，采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术和感官评定分析黄油、椰子油、全氢化棕榈仁油、全氢化棕榈仁油硬脂、部分氢化大豆油和全氢化大豆油6种代表性食品专用油脂的挥发性成分和感官特征，并结合相对气味活度值（ROAV）及其聚类分析确定关键风味化合物。结果显示：椰子油的挥发性成分最为丰富，共鉴定出13个关键风味化合物，主要为内酯类、醛类化合物，椰子香和奶油香风味浓郁；黄油共鉴定出8个关键风味化合物，主要为内酯类、酮类和醛类化合物，具有果香 ...
杨羽婧1，俞乐2，金俊1，邢志强2，赵晨伟1， 张建文2，金青哲1，柳新荣2，王兴国1 YANG Yujing1, YU Le2, JIN Jun1, XING Zhiqiang2, ZHAO Chenwei1, ZHANG Jianwen2, JIN Qingzhe1, LIU Xinrong2, WANG Xingguo1
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Trans fatty acid isomers from hydrogenated fats: The controversy about health implications
Grasas y Aceites, 1995 Wherever there is a double bond in a fatty acid, there is also a possibility for isomerization. Under partial hydrogenation triacylglycerols composing oils'double bonds may change from cis to trans configuration, therefore products derived from ...
Alfonso Valenzuela +2 more
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