Micro Sunflower Oil-Water-Emulsion as Fat Replacer in Biscuits
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چکیده
منابع مشابه
Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages.
Different levels of animal fat replacement by a high omega-3 content carrageenan gelled emulsion in dry fermented sausages were studied in order to improve their fatty acid composition. Percentages of fat replacement were 26.3% (SUB1), 32.8% (SUB2) and 39.5% (SUB3). α-linolenic acid (ALA) content increased up to 1.81, 2.19 and 2.39g/100g (SUB1, SUB2, and SUB3 products) as compared to the Contro...
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In situ combustion of a water-in-oil emulsion layer supported on water is a complex process. In this paper, the combustion process of water-in-oil emulsion layers floating on top of a water body, as in the case of in situ burning of oil spilled at sea that has turned into emulsion, is modeled by using comprehensive mathematical treatment, and the results are compared with data obtained in our l...
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Lauric fat cocoa butter replacer (LCBR) was produced from a blend of krabok seed fat (KSF) and coconut oil (CO). Four fat blends with different ratios of KSF/CO (20/80, 40/60, 60/40 and 80/20 (%wt)), CO, KSF and a commercial LCBR (C-LCBR) were characterized using various techniques. It was found that blend 60/40 exhibited SFC curve and crystallization/melting behavior most similar to that of C-...
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ژورنال
عنوان ژورنال: American Journal of Food Technology
سال: 2015
ISSN: 1557-4571
DOI: 10.3923/ajft.2016.54.62