A novel, chemically-modified partially hydrogenated vegetable oil (PHVO) is described. The PHVO is produced by a three-step reaction process that includes epoxidation, a ringopening reaction, followed by esterification. The modified PHVO has improved kneadability and, if mixed with fully hydrogenated fat(s ), hardness comparable to umnodified PHVO. Disciplines Food Science | Human and Clinical ...

Vidrih R., Vidakovič S., Abramovič H. (2010): Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils. Czech J. Food Sci., 28: 376–384. In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunfl...

ESSENTIAL AND VEGETABLE OILS: RAW MATERIALS FOR THE MANUFACTURE OF BIOPRODUCTS IN CLASSES EXPERIMENTAL ORGANIC CHEMISTRY. A schedule was prepared for three undergraduate classes the discipline of experimental organic chemistry obtaining bioproducts. As natural raw materials, lavender flowers and cinnamon peels were used to obtain hydrolates essential oils (Class 1), coconut avocado pulp vegetab...