References of "Danthine, Sabine"
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See detailCharacterization of puff pastry margarines with and without TFA
Cavillot, V; Kervyn de Meerendré, M; Pierart, Céline ULg et al

Poster (2007)

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See detailLipase-catalyzed interesterification of butterfat with rapeseed oil: new approaches for the monitoring of the reaction.
Hanon, Emilien ULg; Aguedo, Mario ULg; Danthine, Sabine ULg et al

Poster (2007)

Butterfat (BF) is one main source of diet fats. However, it has been less and less well perceived due to its poor spreadability when refrigerated and cholesterol and saturated fatty acids, promoters of ... [more ▼]

Butterfat (BF) is one main source of diet fats. However, it has been less and less well perceived due to its poor spreadability when refrigerated and cholesterol and saturated fatty acids, promoters of coronary heart diseases. Thus, consumer’s demand for healthy palatable fat spreads with good development of modified butter-based spreads. One ordinary method used by manufacturers for such modifications is enzymatic interesterification of a lipase to restructure triacylglycerides (TAG), i.e. to induce the exchange of fatty acid residues amongst glycerol backbones. This leads to changes in TAG species and in physical properties of the fat, namely in solid fat content (SFC) and in melting profile. Rapeseed oil (RO) contains a large amount of oleic acid and has significant contents of linoleic and linolenic acids, i.e. a high global content of unsaturation-rich residues. Thus, EIE of BF with RO may bring nutritional improvements to the reaction product, when compared to BF alone. The EIE of BF and canola oil (a low-erucic acid RO) catalyzed by the immobilized sn-1,3 specific Rhizopus arrhizus lipase in solvent-free batch and micro-aqueous systems, was previously studied. The aim of the present study was first to assess the evolution of chemical, physical and thermal modifications occurring during solvent-free batch EIE of BF and RO, with the use of lipozyme TL IM. The evolution of TAG profiles, interesterification degree, dropping point, solid fat content and free fatty acids was monitored during the reaction, especially during the first hours. Differential scanning calorimetry was also applied to follow the formed product. Then the establishment of relations between the DP and differential scanning calorimetry data and the interesterification degree was emphasized. [less ▲]

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See detailEnrichment of anhydrous milk fat in polyunsatured fatty acid residues from linseed and rapeseed oil through enzymatic interesterification
Aguedo, Mario ULg; Hanon, Emilien ULg; Danthine, Sabine ULg et al

Poster (2007)

The interesterification, or ester exchange, between two fats leads to the rearrangement of acyl moieties in both. The use of a sn-1,3-specific lipase confines the exchange of fatty acid residues to the sn ... [more ▼]

The interesterification, or ester exchange, between two fats leads to the rearrangement of acyl moieties in both. The use of a sn-1,3-specific lipase confines the exchange of fatty acid residues to the sn-1 and sn-3 positions of triacylglycerides (TAG), generating products with characteristics that cannot be obtained through a chemical process or a blending. Such reactions require mild conditions with no solvent needed and they yield no unhealthful trans fatty acids, justifying the stepped-up interest of enzymatic interesterification for the production of margarines and other food fats. The aim of this work was to use enzymatic interesterification to enrich anhydrous milk fat (AMF) with unsaturated fatty acid C18 residues from linseed oil (LO) and eventually from rapeseed oil (RO) through some binary blends and one ternary blend. For that, the 1,3-specific lipase from Thermomyces lanuginosa (Lipozyme TL IM) was used in solvent-free batch and micro-aqueous reactions and fat blends with different mass ratios were tested. The evolution of TAG profiles, of interesterification degre (ID) and of free fatty acids (FFA), was followed along the reactions. Determination of dropping points (DP) and solid fat contents (SFC) enabled a rheological characterization of the products. The end products were also characterized for their oxidative stability and their textural properties. [less ▲]

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See detailEffect of proteose-peptone addition on some physico-chemical characteristics of recombined dairy creams
Vanderghem, Caroline ULg; Danthine, Sabine ULg; Blecker, Christophe ULg et al

in International Dairy Journal (2007), 17(8), 889-895

The effect of the addition of the total proteose-peptone (TPP) fraction on some physico-chemical properties of recombined cream was studied. Oil-in-water emulsions, 30% or 20% (w/w) fat, were prepared ... [more ▼]

The effect of the addition of the total proteose-peptone (TPP) fraction on some physico-chemical properties of recombined cream was studied. Oil-in-water emulsions, 30% or 20% (w/w) fat, were prepared using only the dairy components buttermilk, milkfat and TPP. The effect of different concentrations of TPP on droplet size, creaming stability, flow behaviour, viscosity and whippability of recombined creams was tested. Of the different creams, those containing 2% (w/w) or more TPP were more viscous, showed different flow behaviour, and had improved stability and whippability compared with the other creams. The modifications in physico-chemical properties appeared to be driven by changes in particle size distribution caused by droplet aggregation. The percentage of fat also influenced the properties of the final product. It may therefore be possible to obtain desirable modifications in recombined cream using only dairy ingredients. (C) 2006 Elsevier Ltd. All rights reserved. [less ▲]

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See detailMelting and polymorphic behavior of binary blends made of palm oil or its fractions and other fats.
Danthine, Sabine ULg; deroanne, claude

Poster (2006, October)

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See detailContribution to the study of camel milk fat globule membrane
Karray, Nadia Laadhar; Danthine, Sabine ULg; Blecker, Christophe ULg et al

in International Journal of Food Sciences & Nutrition (2006), 57(5-6), 382-390

The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical ... [more ▼]

The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical composition showed a poor content in proteins, and a higher content in neutral lipids and in phospholipids. The mechanical properties measured at low (4 degrees C, 20 degrees C) and high temperatures (40 degrees C, 45 degrees C and 50 degrees C) using a film balance are different when the camel milk fat globule membrane is spread at the air-water interface. The thermal study revealed an important proportion of high-melting triacylglycerols that involves fatty acids with long chains. [less ▲]

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See detailDetermination of solid fat content (SFC) of binary fat blends and use of these data to predict SFC of selected ternary fat blends containing low-erucic rapeseed oil
Danthine, Sabine ULg; Deroanne, Claude ULg

in Journal of the American Oil Chemists' Society [=JAOCS] (2006), 83(7), 571-581

Several oils and fats often used for the industrial preparation of European shortenings were blended in binary systems. The equilibrium (after 48 h at 15 degrees C) solid fat contents (SFC; determined by ... [more ▼]

Several oils and fats often used for the industrial preparation of European shortenings were blended in binary systems. The equilibrium (after 48 h at 15 degrees C) solid fat contents (SFC; determined by pulsed NMR spectroscopy) were measured and plotted against blend composition. SFC of the blends resulted from the SFC of each fat for the considered temperature as well as the type of interaction existing between those fats (namely, ideal behavior, monotectic interaction, eutectic interaction, and so on). The type of relationship fitted was dependent on the kind of interaction: Linear relationships were found for total compatibility between fats, and polynomial-type (order 2) relationships were found for fats exhibiting incompatibility. Some corresponding ternary oils and fats blends were also prepared and analyzed. Selected relationships (regression equations of the fitted curves) obtained for binary blends were combined in order to calculate the SFC of the corresponding ternary blends. Experimental values were generally close to predicted ones. The representation of SFC as a function of composition is interesting as it allows one to determine rapidly and easily the type of molecular interaction between two fats and also to determine equations that can be. combined to calculate easily the SFC of corresponding ternary blends crystallized in the same way with a good accuracy. The texture (hardness) of several binary and ternary blends was also measured. The combination of the results obtained for SFC with the results obtained for the hardness of binary blends allows the prediction of the hardness of a corresponding ternary blend under the same conditions. [less ▲]

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See detailPhysicochemical characteristics of ternary fat blends involving low-erucic rapeseed oil
Danthine, Sabine ULg; Gibon, Véronique; Deroanne, Claude ULg

in European Journal of Lipid Science and Technology [=EJLST] (2005), 107(9), 627-633

Some fat systems made of low-erucic (LERO) and hydrogenated low-erucic rapeseed oil (HLERO) blended with a third component are studied for their physical properties, especially for solid fat content by ... [more ▼]

Some fat systems made of low-erucic (LERO) and hydrogenated low-erucic rapeseed oil (HLERO) blended with a third component are studied for their physical properties, especially for solid fat content by pulsed nuclear magnetic resonance (pNMR) and melting profile by differential scanning calorimetry; a comparison is made with a commercial bakery shortening. The third component is made of hydrogenated palm oil (HPO), palm oil (PO), palm stearin (Pst), palm olein (Pol) or anhydrous milk fat (AMF). The goal is to increase the chain length diversity of the systems. Polymorphic stability is evaluated by powder X-ray diffraction. HPO is the best beta-prime-stabilizing agent, followed by PO and its fractions, then by AMF. However, only a small part of the ternary diagram made with HPO, the best beta-prime-stabilizing agent, displays a melting profile similar to the commercial bakery shortening. In contrast, the diagrams made of PO and of its fractions show greater composition zones suitable for use as bakery shortenings. In this series, Pol seems to be the best candidate. A restricted AMFHLERO-LERO beta-prime composition zone has also a solid fat content profile (by pNMR) similar to the commercial bakery shortening. [less ▲]

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See detailPhysicochemical Characteristics of some ternary Fat Blends
Danthine, Sabine ULg; gibon, véronique; norberg, B. et al

Poster (2004, November)

Detailed reference viewed: 5 (0 ULg)