Results 161 to 170 of about 4,124 (219)

Enzyme catalysed production of phospholipids with modified fatty acid profile [PDF]

, 2006
Vikbjerg, Anders Falk
core  

Reducing butter firmness with chemically esterified butter oil. [PDF]

JDS Commun
Katz T, Ginsburg S, Jimenez-Flores R.
europepmc   +1 more source

Effect of transesterified amaranth oil oleogel as a cocoa butter replacer on the physicochemical properties of dark chocolate. [PDF]

Food Chem X
Kamali E, Sahari MA, Barzegar M, Ahmadi Gavlighi H.   +3 more
europepmc   +1 more source

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Batch and continuous enzymatic interesterification of beef tallow: Interesterification degree, reaction relationship, and physicochemical properties

Food Chemistry
The relationship between batch and continuous enzymatic interesterification was studied through enzymatic interesterification of beef tallow. The interesterification degree (ID) during the batch reaction was monitored based on triacylglycerol composition, sn-2 fatty acid composition, solid fat content, and melting profile and was described by an ...
Yong Wang
exaly   +3 more sources

Monitoring chemical interesterification

Journal of the American Oil Chemists' Society, 1999
AbstractChemical interesterification has long been used to modify oils and fats into functional products. Many chemical compounds can be used as the catalysts, such as sodium metal and sodium methoxide. With addition of the catalyst, the oil turns a well documented distinctive reddish brown.
Linsen Liu, Dan Lampert
openaire   +1 more source

INTERESTERIFICATION KINETICS OF SOYBEAN OIL

Journal of Food Lipids, 2003
ABSTRACT Soybean oil was interesterified at different temperatures, ranging from 10 to 80 C, 600 rpm stirring rate and 0.2–0.5% catalyst (NaOCH3) concentration. The content of palmitic acid in the 2‐position of triacylglycerols was monitored during the reaction by an enzymatic method.
Musavi, A, Sanal, I, Kaya, MURAT, Tekin, A   +3 more
openaire   +2 more sources

Interesterification of lard

Journal of the American Oil Chemists' Society, 1962
AbstractThe graininess, which develops at 27C (80F) in lard shortening which has not undergone interesterification, is due to large crystal aggregates of disaturated 2‐palmitoyloleoylstearin (OPS) of intermediate melting level and existing in a ॆ′‐type form of triple‐chain‐length structure.
E. S. Lutton, M. F. Mallery, J. Burgers
openaire   +1 more source

Interesterification of fats

Journal of the American Oil Chemists' Society, 1978
AbstractInteresterification changes the distribution of the fatty acids among the glycerides of fats or mixtures of fats from what was present originally. This affects the physical nature and behavior of fats. A discussion of this process from the standpoints of mechanism, catalysts, methods of monitoring the reaction and applications will be presented.
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Esterification and interesterification

Journal of the American Oil Chemists' Society, 1979
AbstractA versatile and large group of fatty acid esters are prepared from monohydroxy alcohols (C1 to C22 members), glycols (ethylene and propylene glycols and others), etherglycols (many polyoxyethylene glycols), triols (glycerol and others), tetraols (pentaerythritol and others), polyglycerols, carbohydrate materials (sorbitol, sorbitan, sucrose and
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