Partial coalescence in emulsions: The impact of solid fat content and fatty acid composition

2015 ◽  
Vol 117 (10) ◽  
pp. 1627-1635 ◽  
Author(s):  
Merete B. Munk ◽  
Mogens L. Andersen
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Partial Coalescence ◽  
The Impact

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.

scholarly journals Influence of Geographic Region on Fatty Acid and Physical Properties of Indonesian Cocoa Butter from Smallholder Estate

2019 ◽  
Vol 35 (1) ◽  
pp. 51-58
Author(s):  
Hendy Firmanto ◽  
Supriyanto Supriyanto ◽  
Sri Anggraheni ◽  
Agung Wahyu Susilo ◽  
Bayu Setyawan
Keyword(s):  
Fatty Acid ◽  
Cocoa Butter ◽  
Physical Properties ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Solid Fat Content ◽  
Fat Content ◽  
Geographic Region ◽  
Cocoa Bean ◽  
Solid Fat

Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in cocoa butter profiles. The aim of this experiment was to evaluate the fatty acid characteristic and physical properties of cocoa butter from smallholder estate relate to geographic region and climate. This experiment was conducted using unfermented cocoa bean from smallholder estate in eight provinces of Indonesian most growing areas. Fatty acid composition evaluated through the different region and physical properties evaluated in melting profiles and solid fat content. The result explain the fatty acid characteristic of Indonesian cocoa butter consist of palmitic acid (C16:0) 26.28–29.20%, stearic acid (C18:0) 32,14–37.29% and oleic acid (C18:1) 32,14–37,29%. Growing temperature signifi- cantly affects the increase of palmitic acid composition contribute to cocoa butter hardness. Cocoa butter completely melt in temperature of 36.65–39.20OC and solid fat content ranged 7.288–16.82% in 33OC and ranged 0.02–0.29% in 38OC. This Indonesian cocoa butter comply to the classification of hard cocoa butter.

Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties

2021 ◽  
pp. 128997
Author(s):  
Pingli Liu ◽  
Lihua Huang ◽  
Tongxun Liu ◽  
Yongjian Cai ◽  
Di Zeng ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Crystallization Properties ◽  
The Impact

Effect of the growing area on the fat content and the fatty acid composition of Ecuadorian cocoa beans

2021 ◽  
pp. 1-11
Author(s):  
Iván Samaniego ◽  
Susana Espín ◽  
James Quiroz ◽  
Carmen Rosales ◽  
Wilman Carrillo ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fat Content ◽  
Cocoa Beans

scholarly journals Branched-chain fatty acid composition of human milk and the impact of maternal diet: the Global Exploration of Human Milk (GEHM) Study

2016 ◽  
Vol 105 (1) ◽  
pp. 177-184 ◽  
Author(s):  
Kelly A Dingess ◽  
Christina J Valentine ◽  
Nicholas J Ollberding ◽  
Barbara S Davidson ◽  
Jessica G Woo ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Human Milk ◽  
Acid Composition ◽  
Maternal Diet ◽  
Chain Fatty Acid ◽  
Branched Chain ◽  
The Impact

Fat content and fatty acids profile of colostrum and milk of primitive Konik horses (Equus caballus gmelini Ant.) during six months of lactation

2008 ◽  
Vol 75 (3) ◽  
pp. 302-309 ◽  
Author(s):  
Jan Pikul ◽  
Jacek Wójtowski ◽  
Romualda Danków ◽  
Beata Kuczyńska ◽  
Jacek Łojek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Equus Caballus ◽  
Fat Content ◽  
Slight Effect ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Fatty Acids Profile

The effect of the stage of lactation, the number of foals and age of the mare on changes in the fat content and fatty acid composition of colostrum and milk of primitive Konik horses was investigated. Colostrum and milk samples from 12 lactating mares were collected at the beginning of lactation, on the days 1 and 2 after foaling and then, starting from the first month of lactation, at 4-week intervals up to the sixth month of lactation. Significant differences were observed in fat content as well as the composition of some analysed fatty acids between colostrum and milk of mares of the Konik breed. The number of foalings and the age of mares did not have a statistically significant effect on the fat content in milk and had only a slight effect on the fatty acid composition. Milk produced by mares of the Konik breed is characterized by a considerable content of polyene fatty acids with 18 carbon atoms, a low ratio of n-6 fatty acids to n-3 fatty acids as well as low, highly advantageous values of atherogenic and thrombogenic indices.

Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content

Meat Science ◽  
2012 ◽  
Vol 91 (3) ◽  
pp. 369-373 ◽  
Author(s):  
T. Pérez-Palacios ◽  
J. Ruiz ◽  
I.M.P.L.V.O. Ferreira ◽  
C. Petisca ◽  
T. Antequera
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Total Lipid ◽  
Meat Products ◽  
Fat Content ◽  
Effect Of Solvent ◽  
Sample Ratio

scholarly journals Effects ofLactobacillusfeed supplementation on cholesterol, fat content and fatty acid composition of the liver, muscle and carcass of broiler chickens

2006 ◽  
Vol 55 (1) ◽  
pp. 77-82 ◽  
Author(s):  
RamasamyKalavathy ◽  
Norhani Abdullah ◽  
Syed Jalaludin ◽  
Michael C.V.L. Wong ◽  
Yin Wan Ho
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Broiler Chickens ◽  
Fat Content
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