Glycerolysis-interesterification of chicken-palm stearin blend: effect of solvent and chicken stearin to palm stearin ratio
نویسندگان
چکیده
منابع مشابه
Effect of high pressure microfluidization on the crystallization behavior of palm stearin - palm olein blends.
Moderate and high microfluidization pressures (60 and 120 MPa) and different treatment times (once and twice) were used to investigate the effect of high-pressure microfluidization (HPM) treatment on the crystallization behavior and physical properties of binary mixtures of palm stearin (PS) and palm olein (PO). The polarized light microscopy (PLM), texture analyzer, X-ray diffraction (XRD) and...
متن کاملNano-Fortified Zero Trans Vegetable Butter from Palm Olein and Stearin Interesterified Fat Blend
This work and a series of successive works aim to subject various ratios of palm olein and palm stearin blends to chemical interesterification under different conditions of catalyst, temperature and time in order to obtain fat blends suitable for the production of vegetable butter (margarine) fortified with different natural vitamins and minerals and prepared by using nanotechnology. In this pa...
متن کاملtrans-Free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids.
Structured lipids (SLs) for formulating trans-free margarines were synthesized by lipase-catalyzed interesterification of the blends of canola oil (CO), palm stearin (PS), and palm kernel oil (PKO) in weight ratios (CO/PS/PKO) of 40:60:0, 40:50:10, 40:40:20, 40:30:30, 50:30:20, and 60:25:15. The atherogenicity was determined using fatty acid profiles. We also determined the physical properties ...
متن کاملEnzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat
BACKGROUND Food industries aim to replace trans fat in their products by formulations having equivalent functionality and economic viability. Enzymatic transesterification can be a technological option to produce trans free fats targeting commercial applications. RESULTS Palm stearin and palm olein blends in different ratios were enzymatically transesterified in a solvent free system using a ...
متن کاملComposition and thermal analysis of binary mixtures of mee fat and palm stearin.
Seed fat of Madhuca longifolia known as mee fat (MF) has been considered as a potential plant fat for producing fat mixture to simulate the properties of lard. A study was carried out to evaluate the effect of addition of palm stearin (PS) on the solidification behavior of MF to formulate a mixture to become similar in solidification characteristics of lard. Three fat mixtures were prepared by ...
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ژورنال
عنوان ژورنال: IOP Conference Series: Earth and Environmental Science
سال: 2019
ISSN: 1755-1315
DOI: 10.1088/1755-1315/260/1/012094