Modelling lipase-catalysed transesterification of fats containingn-3 fatty acids monitored by their solid fat content

2004 ◽  
Vol 106 (9) ◽  
pp. 599-612 ◽  
Author(s):  
Ana C. Nascimento ◽  
Carla S. R. Tecelão ◽  
José H. Gusmão ◽  
M. Manuela R. da Fonseca ◽  
Suzana Ferreira-Dias
Keyword(s):  
Fatty Acids ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat

scholarly journals Lipase-mediated interesterification of oils and fats for the preparation of bakery and confectionery fats

2020 ◽  
Author(s):  
HITHAMANI G ◽  
Yella Sunki Reddy ◽  
Sakina Khatoon
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Fat Content ◽  
Solid Fat ◽  
Slip Melting Point ◽  
Confectionery Fats

Abstract Bakery and confectionary fats were prepared by enzymatic interesterification of sal fat with palm stearin and palm mid fraction blends in various ratios. Slip melting point, free fatty acids, fatty acid composition, solid fat content and triglyceride composition were determined. Fatty acid composition revealed that the blends were rich in palmitic (13.9-58.5%), stearic (7.7-36.7%) and oleic (25.2-39.9%) with no trans fatty acids. Blends of sal:PSt (50:50), sal:PMF (50:50 and 25:75) showed high solid fat content at 20 and 25 °C with short melting range. After interesterification, plasticity of products increased, which were comparable with commercial bakery fat. Some of the blends alone showed short melting profile like cocoa butter. Interesterification produced significant alteration in the triacylglycerol composition of the blends studied. Blends and the interesterified products prepared showed favorable characteristics with no transfats and hence could be used in the place of commercial bakery and confectionary fats.

Influence of Protein and Solid Fat Content on Mechanical Properties and Comminution Behavior of Structured Plant-Based Lipids

2021 ◽  
pp. 110416
Author(s):  
Johannes Dreher ◽  
Maximilian Weißmüller ◽  
Kurt Herrmann ◽  
Nino Terjung ◽  
Monika Gibis ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat

Magnetic Resonance Mapping of Solid Fat Content of Adipose Tissues in Meat

1999 ◽  
pp. 272-279 ◽  
Author(s):  
A. Davenel ◽  
P. Marchal ◽  
A. Riaublanc ◽  
G. Gandemer
Keyword(s):  
Magnetic Resonance ◽  
Solid Fat Content ◽  
Fat Content ◽  
Adipose Tissues ◽  
Solid Fat

Effects of solid fat content in fat particles on their adsorption at the air–water interface

2018 ◽  
Vol 83 ◽  
pp. 317-325 ◽  
Author(s):  
Tomohito Hanazawa ◽  
Yoko Sakurai ◽  
Kentaro Matsumiya ◽  
Taka-aki Mutoh ◽  
Yasuki Matsumura
Keyword(s):  
Solid Fat Content ◽  
Fat Content ◽  
Water Interface ◽  
Solid Fat ◽  
Air Water Interface ◽  
Fat Particles
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