منابع مشابه
Fats and oils as oleochemical raw materials *
Vegetable oils and fats are important constituents of human and animal foodstuffs. Certain grades are industrially used and, together with carbohydrates and proteins, are important renewable resources compared to fossil and mineral raw materials, whose occurrence is finite. In concepts for new products, the price, performance, and product safety criteria are equally important and have a corresp...
متن کاملOils and fats as renewable raw materials in chemistry.
Oils and fats of vegetable and animal origin have been the most important renewable feedstock of the chemical industry in the past and in the present. A tremendous geographical and feedstock shift of oleochemical production has taken place from North America and Europe to southeast Asia and from tallow to palm oil. It will be important to introduce and to cultivate more and new oil plants conta...
متن کاملPolymorphism in Fats and Oils
Triacylglycerols (TAGs) are the major components of fats and oils and biologically important organic molecules along with proteins and carbohydrates. In industrial applications, TAGs are the main components in cream, margarine, and confectionery fats in foods and as matrix materials in pharmaceuticals and cosmetics. The physical behavior of TAGs influences the physical properties of fat-based p...
متن کاملAutoxidation of Fats and Oils
Products that contain fats and oils turn rancid and deteriorate in other ways when they arc exposed to air. The action^ known as autoxidation, imparts disagreeable flavors and odors to fats and foods containing them. For a long time baffled investigators spent a vast amount of effort trying to find ways to prevent autoxidation. Specifically, the basic problem was the mechanism of autoxidation—h...
متن کامل20 Fats and Oils – Plant BasedAmy
Fats and oils are water-insoluble compounds consisting of mainly triacylglycerols: three fatty acids esterified to a glycerol molecule. Products are generally called “fats” when they are solid at room temperature and “oils” when they are liquid at room temperature, although the terms are often used interchangeably. Edible fats and oils contribute to the flavor, texture, aroma, and mouthfeel of ...
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1992
ISSN: 1884-2003
DOI: 10.5650/jos1956.41.872