منابع مشابه
Hydrogenation of Edible Oils
and selective hydrogenation of liquid oils is practiced to change the physical proper~ies for solid fat products or to improve the stability of highly unsaturated oils during high temperature use. Hydrogenated ' vegetable oils are used in the formulation of shortenings, margarines, salad/cooking oils, and other foods. In the United States, the total consumption of visible and non-visible fat is...
متن کاملMasking Undesirable Flavors in Fish Oils'
The odor of fish oil used medicinally may require masking by flavoring materials. During a search for suitable masking materials, fresh, specially refined menhaden oil having a minimum of flavor was stored with and without added flavoring materials for 5 days at 75° F and for longer periods at several lower temperatures. In initial preliminary screening tests with 66 different flavoring materia...
متن کاملChlorophyll Removal From Edible Oils
The chlorophyll content of canola oil, especially when extracted from frost-damaged seed is high, and results in dull, dark brown oil unless very large quantities of bleaching clay are used. We found that treatment with phosphoric acid, under vacuum in the absence of moisture precipitates most of the chlorophyll. At 140°C 2400 mg/L phosphoric acid precipitated 98 % of the chlorophyll in canola ...
متن کاملCardiovascular effects of edible oils: a comparison between four popular edible oils.
Edible oils form an essential part of the modern diet. These oils play a role as an energy source, and provide the diet with many beneficial micronutrients. Although a popular conception may be that fat should be avoided, certain edible oils as a dietary supplement may play an important role in the improvement of cardiovascular health. CVD has become one of the leading causes of death worldwide...
متن کاملTocopherol Content in Edible Plant Oils
Tocol-related compounds, tocopherols and tocotrienols, are important bioactive constituents of vegetable oils. They belong to the family of vitamin E active substances. The term “vitamin E” usually refers to a group of compounds occurring naturally in plants, all deriving from 6-chromanol with a 2-phytyl substituent. Tocopherols are vitamin E compounds with a saturated phytyl chain, while tocot...
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1968
ISSN: 1884-2003
DOI: 10.5650/jos1956.17.2