Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency
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چکیده
منابع مشابه
Nano-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...
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Palm stearin (POs) is a good choice for trans-free hard stock. POs with various iodine values (IV) have distinct solid fat content (SFC) profiles useful in soft margarine formulation. Palm kernel oil (PKO) maintains the margarine with high consistency at low temperatures, but the margarine is soft at serving temperature. The study revealed that formulation work either using bulk oils and fats (...
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Blending helps extend the range of application of oils and fats. This is because most natural oils and fats have limited applications in their original form. Natural oils and fats may need to be modified to suit a particular product formulation. Blending is the simplest method used to modify oils and fats. From the palm fruits, a wide range of products can be derived including palm oil, palm ol...
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Compound feed is a mixture of feed ingredients obtained from various sources. A feed ingredient is only a constituent of a compound feed and if used as the sole ration fed, has to be enriched further. The composition of a compound feed is determined by three main criteria, i.e. price, nutritional composition and the animal characteristics. The nutritional composition of a compound feed varies d...
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INTRODUCTION Vegetable oils undergo appreciable deterioration during processing and storage. The residual free fatty acid (FFA) concentration of vegetable oils is a function of the processing and storage conditions. Vegetable oils spoilage, usually defined as rancidity, is the result of fatty acid moity has been recognized as the point of attack in peroxide formation Peroxide-forming reactions ...
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ژورنال
عنوان ژورنال: Grasas y Aceites
سال: 2001
ISSN: 1988-4214,0017-3495
DOI: 10.3989/gya.2001.v52.i6.341