Stability of Emulsions Containing Interesterified Fats Based on Mutton Tallow and Walnut Oil

2015 ◽  
Vol 92 (7) ◽  
pp. 993-1002 ◽  
Author(s):  
Malgorzata Kowalska ◽  
Anna Zbikowska ◽  
Katarzyna Tarnowska
Keyword(s):  
Walnut Oil ◽  
Mutton Tallow ◽  
Interesterified Fats

Enzymatically interesterified fats based on mutton tallow and walnut oil suitable for cosmetic emulsions

2014 ◽  
Vol 37 (1) ◽  
pp. 82-91 ◽  
Author(s):  
M. Kowalska ◽  
M. Mendrycka ◽  
A. Zbikowska ◽  
S. Stawarz
Keyword(s):  
Walnut Oil ◽  
Mutton Tallow ◽  
Cosmetic Emulsions ◽  
Interesterified Fats

Stability of Interesterified Fats

1981 ◽  
Vol 83 (9) ◽  
pp. 345-347 ◽  
Author(s):  
S. Adhikari ◽  
J. Dasgupta ◽  
D. Bhattaharyyta ◽  
M. M. Chakrabarty
Keyword(s):  
Interesterified Fats

scholarly journals Walnut oil increases cholesterol efflux through inhibition of stearoyl CoA desaturase 1 in THP-1 macrophage-derived foam cells

2011 ◽  
Vol 8 (1) ◽  
pp. 61 ◽  
Author(s):  
Jun Zhang ◽  
Jessica A Grieger ◽  
Penny M Kris-Etherton ◽  
Jerry T Thompson ◽  
Peter J Gillies ◽  
...  
Keyword(s):  
Cholesterol Efflux ◽  
Foam Cells ◽  
Walnut Oil ◽  
Stearoyl Coa Desaturase

Effect of olive, almond and walnut oil on cardiovascular risk factors in type 2 diabetic patients

2013 ◽  
Vol 33 (2) ◽  
pp. 115-119
Author(s):  
Fatemeh Kaseb ◽  
Maryam Rashidi ◽  
Mohammad Afkhami-Ardekani ◽  
Hossein Fallahzadeh
Keyword(s):  
Risk Factors ◽  
Cardiovascular Risk ◽  
Cardiovascular Risk Factors ◽  
Diabetic Patients ◽  
Type 2 Diabetic Patients ◽  
Walnut Oil ◽  
Type 2 Diabetic

scholarly journals Development and characterization of monoglyceride oleogels prepared with crude and refined walnut oil

LWT ◽  
2021 ◽  
pp. 112769
Author(s):  
Hao Sun ◽  
Jie Xu ◽  
Xinzhu Lu ◽  
Yuanyuan Xu ◽  
Joe M. Regenstein ◽  
...  
Keyword(s):  
Walnut Oil

scholarly journals Estimation of Various Physicochemical Properties of Walnut Oil from Different Areas of Northern Kpk, Pakistan

2021 ◽  
Vol 65 (4) ◽  
Author(s):  
Yasir Uddin ◽  
Nasir Mehmood Khan ◽  
Farman Ali ◽  
Shujaat Ahamd ◽  
Zia Ullah Khan ◽  
...  
Keyword(s):  
Surface Tension ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Physicochemical Properties ◽  
Olive Oil ◽  
Food Processing ◽  
Juglans Regia ◽  
Acid Value ◽  
Walnut Oil ◽  
Iodine Values

Abstract. In this study, the physicochemical properties of walnut (Juglans regia L.) oils collected from different sites in Khyber PakhtoonKhwa (KPK), Pakistan were investigated. The obtained walnut oils showed variation in viscosity, surface tension, density, acid, saponification, and iodine values. The oil obtained from the Madyan (Sample E) showed the lowest density (0.981 g/cm3), surface tension (34.76×10-3 N/m), viscosity (15.0595 cp) saponification values 84.15 (mg KOH/g of oil) and acid value 3.5 (mg KOH per gram oil) amongst all. The physicochemical properties of all the oils were also compared to olive oil (standard) where sample E showed similarities in such properties compared to olive oil. Moreover, higher concentrations of oleic acid (41 %) and linoleic acid (9 %) were detected in the walnut oil of sample E in GC/MS analysis. The similarities of walnut oil obtained from Madyan to that of standard (olive oil) thus affirm it as best quality oil and suitable for food processing purposes.      Resumen. En este estudio se investigaron las propiedades fisicoquímicas del aceite de nuez (Juglans regia L.) recolectado de diferentes sitios en Khyber PakhtoonKhwa (KPK), Pakistán. Los aceites de nuez obtenidos mostraron variación en los valores de viscosidad, tensión superficial, densidad, acidez, saponificación e índice de yodo. El aceite obtenido del Madyan (Muestra E) mostró la menor densidad (0.981 g/cm3), tensión superficial (34.76 × 10-3 N/m), viscosidad (15.0595 cp), valores de saponificación 84.15 (mg KOH/g de aceite) y valor ácido 3.5 (mg KOH por gramo de aceite) entre otros. Las propiedades fisicoquímicas de todos los aceites también se compararon con el aceite de oliva (estándar); la muestra E mostró similitudes en las diferentes propiedades en comparación con el aceite de oliva. Además, se determinaron concentraciones más elevadas de ácido oleico (41 %) y ácido linoleico (9 %) en el aceite de nuez de la muestra E mediante el análisis GC/MS. Las similitudes del aceite de nuez obtenido de Madyan con el estándar (aceite de oliva) lo afirman como aceite de mejor calidad y adecuado para el procesamiento de alimentos.

scholarly journals What are interesterified fats and should we be worried about them in our diet?

2017 ◽  
Vol 42 (2) ◽  
pp. 153-158 ◽  
Author(s):  
C. E. Mills ◽  
W. L. Hall ◽  
S. E. E. Berry
Keyword(s):  
Interesterified Fats
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