Results 11 to 20 of about 3,706 (261)
Stearic acid: a possible substitute for trans fatty acids from industrial origin
Grasas y Aceites, 2011 Trans isomers, contained in partially hydrogenated oils, which are used in the food industry, have been questioned and nowadays trends are heading towards reducing their consumption.
Alfonso Valenzuela +2 more
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TRANS FATTY ACIDS AND NON-TRANSMISSIBLE DISEASES
Arta Medica, 2020 Objectives. Solid fats, obtained industrially through the process of hydrogenation of vegetable oils, have found a very wide use in the food field. At the same time, they have a high content of trans fatty acids, these being also known as "trans fats ...
Alexei Chirlici +5 more
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Characterization of hydrogenated fats for margarine manufacturing purposes.
Grasas y Aceites, 1998 Eight samples of hydrogenated vegetable fats were characterized by their fatty acid composition, trans isomers content and thermal behaviour, using gas chromatography (GC), infrared spectroscopy (IR), pulsed Nuclear Magnetic Resonance (pNMR) and ...
Renato Grimaldi +3 more
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Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies
Foods, 2022 Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in ...
Melissa Perez-Santana +4 more
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Defining the Composition of Fat Phase in Foods
Техника и технология пищевых производств, 2022 Trans-fatty acids enter the human body with hydrogenated fats. The oil and fat industry must inform consumers about the fatty acid composition of food products, including the content of saturated fatty acids and trans-isomers.
Maksat S. Serikov +4 more
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TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS [PDF]
Техника и технология пищевых производств, 2015 Taking into account the requirements on limitation of transisomers content in fatty products, quantitative determination of fatty acids with transconfiguration is needed when investigating the fatty acid composition of modified fats.
Ivashina O.A. +3 more
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Hydrogenation and interesterification of Brazil nut oil (Bertholletia excelsa)
Grasas y Aceites, 2001 Brazil nut oil (ACB) was hydrogenated in a 1L Parr reactor, with Ni as catalyst, at the following process conditions: 175ºC, 3 atm, 60 min (GH1), 150ºC, 1 atm, 30 min (GH2) and 125ºC, 1 atm, 30 min (GH3).
Víctor Sotero Solis +2 more
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Technical aspects of trans reduction in margarines
Oléagineux, Corps gras, Lipides, 2000 The opinion of nutritional science on the effect of trans fatty acids on blood cholesterol has drastically changed during the last decade. As a reaction to these new findings, the European margarine industry decided in the mid nineties to eliminate trans
Van Duijn Gerrit
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Grasas y Aceites, 2005 Samples of refined and partially hydrogenated soybean oils, with iodine values between 60 and 130, tocopherol-stripped or not by aluminium oxide treatment, were submitted to thermal oxidation, at 180 °C (during) for 10 hours. Samples were collected at 0,
C. J. Steel +2 more
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