Results 251 to 260 of about 12,064 (307)

Detection of interesterified fats in hydrogenated fats

Journal of the American Oil Chemists' Society, 1992
Interesterification of fats is being used increasingly as an alternative to hydrogenation in preparing shortening and margarine bases. The detection of interesterified fats in vanaspati (a hydrogenated fat) is relevant because of possible adulteration problems.
S. Adhikari, J. Adhikari
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Milk Fat Depression in C57Bl/6J Mice Consuming Partially Hydrogenated Fat

The Journal of Nutrition, 1990
Mice of the C57Bl/6J strain were maintained on diets in which the unsaturated fatty acids were all cis fatty acids (CFA) or a mixture of CFA and trans fatty acids (TFA). The fats used were mixtures of corn oil, olive oil, cocoa butter, margarine and shortening blended to yield similar fatty acid compositions, except for the ratio of the CFA to TFA and ...
B B, Teter, J, Sampugna, M, Keeney
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Hydrogenation of oils and fats

Journal of the American Oil Chemists' Society, 1980
AbstractHydrogenation is a complex 3‐phase reaction, and the end result depends largely on transport and chemical resistances. Control of these factors is of critical importance to a predictable end product and this control is possible if a fundamental understanding of the process is achieved.
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Fractional melting of hydrogenated milk fat

Journal of Dairy Research, 1989
SummaryHydrogenated milk fats have been subjected to a process of fractional melting. In five of the six samples, the procedure yielded two fractions, defined as oil/upper solid and lower solid fractions, whilst in the remaining sample, three fractions (oil, upper solid and lower solid) were obtained.
William Banks, John L. Clapperton, Anne K. Girdler   +2 more
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Hydrogenation of fats and oils. Isomerization during hydrogenation

Journal of the American Oil Chemists' Society, 1963
AbstractThis presentation includes a survey of the development of the presently accepted theory for the formation of isomers based on a half hydrogenation‐dehydrogenation mechanism with atomic hydrogen, an appraisal of the relevant work of recent years for its significance when applied to the problem of isomerization, and certain experimental evidence ...
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Hydrogenation of Oils and Fats

Nature, 1952
Hydrogenation of Fatty Oils By Prof. H. I. Waterman, with the collaboration of C. Boelhouwer and L. J. Revallier. Pp. ix + 254. (New York and Amsterdam: Elsevier Publishing Co., Inc.; London: Cleaver-Hume Press, Ltd., 1951.) 42s.
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Some factors affecting hydrogenation of milk fat

Journal of the American Oil Chemists' Society, 1974
AbstractHydrogenation of milk fat with palladium and nickel as catalysts was studied at various temperatures, pressures, and concentrations of catalyst. Samples were removed from the laboratory hydrogenator at intervals during the reaction, and changes in refractive index, iodine value, Wiley mp, and percentages of fatty acids andtrans‐isomers were ...
Lloyd M. Smith, Andres Vasconcellos
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Trace constituents of hydrogenated ox perinephric fat

Journal of the Science of Food and Agriculture, 1958
AbstractTrace amounts of the following saturated normal (both odd‐ and even‐numbered) and branched‐chain fatty acids have been isolated and identified in hydrogenated ox perinephric fat: n‐decanoic, n, dodecanoic, n‐pentadecanoic, 13‐methyltetradecanoic (+)−12‐methyl‐tetradecanoic, n‐nonadecanoic, n‐eicosanoic, n‐heneicosanoic, n‐docosanoic, n ...
R. P. Hansen, F. B. Shorland, N. June Cooke   +2 more
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Diene‐to‐saturate shunt in fat hydrogenation

Journal of the American Oil Chemists' Society, 1972
AbstractIn matching experimental data to kinetic models for hydrogenation of methylcis‐9,cis‐15‐linoleate, ethylene glycol diundecylenate and 1,7‐octadiene with platinum or palladium catalysts, only if a diene‐to‐saturate shunt of 15‐ to 25% is included can a good fit be secured between the model and experimental composition.
C. R. Scholfield, R. O. Butterfield, H. J. Dutton   +2 more
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Refining, bleaching and hydrogenating meat fats

Journal of the American Oil Chemists' Society, 1985
AbstractMeat fats are most often steam refined. This has been the accepted practice for at least 35 years. Meat fats are caustic refined for a few specialized products. The caustic refining conditions differ from those used for vegetable oils primarily in the amount of mixing used after the addition of caustic.Bleaching of meat fats is accomplished ...
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