Heating effects on some quality caracteristics of date seed oil.

Poster (2004, September)

Physicochemical characteristics of binary fat blends involved in the preparation of industrial shortenings

Poster (2004, September)

Interfacial study of lipolysis inhibition by proteins.

Poster (2004, February 11)

Comparison of steam and nitrogen in the physical deacidification of soybean oil

in Journal of the American Oil Chemists' Society [=JAOCS] (2004), 81(6), 611-617

Deacidification in physical refining is one of the most sensitive steps in refining edible vegetable oils because of its large impact on the quality of the oil. The removal of volatile compounds such as ... [more ▼]

Deacidification in physical refining is one of the most sensitive steps in refining edible vegetable oils because of its large impact on the quality of the oil. The removal of volatile compounds such as FFA is accomplished at elevated temperatures and a high vacuum with a stripping gas, usually steam. The aim of this work was to verify, at the laboratory level, the advantages of using an alternative stripping gas, nitrogen, instead of steam. An ideal vapor-liquid equilibrium model (lVLE) was used to compare the stripping capacities of steam and nitrogen and to analyze the effects of various operational parameters (temperature, pressure, amount of stripping gas) on the residual acidity of the oil. There was no clear evidence that nitrogen showed a higher capacity to strip FFA than steam. The IVLE model seemed suitable to describe FFA laboratory distillation by using steam or nitrogen, provided the final residual content of FFA was not too low. [less ▲]

Caractérisation de propriétés physicochimiques de matières grasses en vue de formuler des shortenings adaptés à des besoins technologiques particuliers

Master of advanced studies dissertation (2004)

Crèmes laitières reconstituées

Patent (2003)

Blending of low erucic rapeseed oil, hydrogenated low erucic rapeseed oil and anhydrous milk fat in the preparation of shortenings

Poster (2003, September)

Blending of hydrogenated low-erucic acid rapeseed oil, low-erucic acid rapeseed oil, and hydrogenated palm oil or palm oil in the preparation of shortenings

in Journal of the American Oil Chemists' Society [=JAOCS] (2003), 80(11), 1069-1075

Two ternary systems of fats were studied. In the first system, low-erucic acid rapeseed oil (LERO), hydrogenated low-erucic acid rapeseed oil (HLERO), and palm oil (PO) were blended. In the second system ... [more ▼]

Two ternary systems of fats were studied. In the first system, low-erucic acid rapeseed oil (LERO), hydrogenated low-erucic acid rapeseed oil (HLERO), and palm oil (PO) were blended. In the second system, hydrogenated palm oil (HPO) was used instead of PO and was blended with LERO and HLERO. The blends were then studied for their physical properties such as solid fat content (SFC), melting curves by DSC, and polymorphism (X-ray). HPO showed the highest melting enthalpy after 48 h at 15degreesC (141 +/- 1 J/g), followed by HLERO (131 +/- 2 J/g), PO (110 +/- 2 J/g), and LERO (65 +/- 4 J/g). Binary phase behavior diagrams were constructed from the DSC and X-ray results. Iso-line diagrams of partial-melting enthalpies were constructed from the DSC results, and binary and ternary isosolid diagrams were constructed from the NMR results. The isosolid diagrams demonstrated formation of a eutectic along the binary blend of PO/HLERO. However, no eutectic effect was observed along the binary lines of HPO/HLERO, PO/LERO, HPO/LERO, or HLERO/LERO. The same results were found with the iso-line diagrams of partial-melting enthalpies. As expected, addition of PO or HPO increased polymorphic stability in the beta' form of the HLERO/LERO mixture. [less ▲]

Progress in milk fat globule membrane research: a review.

in Lait (Le) (2000), 80(2), 209-222

The milk fat globule is essentially an oil droplet enclosed in a protective 'membrane', partially derived from the plasma membrane of the lactating cell, and which assures the dispersion of the milk fat ... [more ▼]

The milk fat globule is essentially an oil droplet enclosed in a protective 'membrane', partially derived from the plasma membrane of the lactating cell, and which assures the dispersion of the milk fat in the milk plasma. This protective coat is generally called 'the milk fat globule membrane' (MFGM). This review examines the present state of knowledge on the MFGM. The topics dealt with are: origin and formation, isolation From milk, composition (lipids and proteins), structure (a new model is proposed), functional properties and the role that the MFGM plays in protection against lipolysis. [less ▲]

MAITRISE TECHNOLOGIQUE DE LA LIPOLYSE DANS LES CREMES RECONSTITUEES :Rapport n° 2 : période du 1er juin 1998 au 30 novembre 1998

Report (1998)