References of "Danthine, Sabine"
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See detailMILK INGREDIENT ENRICHED IN POLAR LIPIDS AND USES THEREOF
Dalemans, Daniel; Blecker, Christophe ULg; Bodson, Pascal et al

Patent (2010)

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See detailMilk fat globule membrane and buttermilks: from composition to valorization
Vanderghem, Caroline ULg; Bodson, Pascal; Danthine, Sabine ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2010), 14(3), 485-500

Buttermilk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable. However, over the last two decades it has gained ... [more ▼]

Buttermilk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable. However, over the last two decades it has gained considerable attention due to its specific composition in proteins and polar lipids from the milk fat globule membrane (MFGM). The aim of this review is to take stock of current buttermilk knowledge. Firstly, the milk fat globule membrane composition and structure are described. Secondly, buttermilk and its associated products are defined according to the milk fat making process. Structure and mean composition of these products are summarized from recent dairy research data and related to technological properties, especially the emulsifying properties provided by MFGM components. Finally, new applications are presented, leading to promising valorizations of buttermilk and its derivate products. [less ▲]

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See detailENZYMATIC INTERESTERIFICATION OF PALM OIL AND FRACTIONS
Gibon, Véronique; Danthine, Sabine ULg; De Clercq, Nathalie et al

Conference (2009, May)

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See detailInteresterification of rapeseed oil with anhydrous milk fat and its stearin fraction. II. Modifications of melting properties
Giet, Jean-Michel ULg; Aguedo, Mario ULg; Hanon, Emilien ULg et al

in GCIRC Bulletin (2009), 25

Chemical and/or physical modification of oils and fats are commonly used by food industry to widen their range of applications (1,2). Lipase-catalysed interesterification of anhydrous milk fat (AMF) and ... [more ▼]

Chemical and/or physical modification of oils and fats are commonly used by food industry to widen their range of applications (1,2). Lipase-catalysed interesterification of anhydrous milk fat (AMF) and various vegetable oils is now a well documented procedure (3-7). The purpose of this technique is to produce original structured fats with properties different from a simple blending, that may be used as spreads or introduced into pastry. The new fats contain higher amounts of polyunsaturated fatty acids (PUFA) than butter, which provides health benefits (8,9). To our knowledge only a few authors associated AMF fractionation with blending and interesterification (10,11), although this combination may be used to increase the ratio of vegetable oil in blends and thus the PUFA content of the product. The compositional changes occurring during the lipase-catalysed interesterification of AMF/rapeseed oil (RO) and AMF stearin fraction (AMFSF)/RO blends were described in the first part of this study. In the present and second part are reported the resulting changes in physical properties, especially the melting behaviour through solid fat content (SFC), dropping point (DP) and fusion profiles by differential scanning calorimetry (DSC). [less ▲]

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See detailIntersterification of rapessed oil with anhydrous milk fat and its stearin fraction. I. Modifications of composition
Aguedo, Mario ULg; Giet, Jean-Michel ULg; Hanon, Emilien ULg et al

in GCIRC Bulletin (2009), 25

Milk fat in human diet is associated with cardiovascular diseases due to its high content in saturated fatty acids and cholesterol. Most vegetable oils are much healthier as they are rich in unsaturated ... [more ▼]

Milk fat in human diet is associated with cardiovascular diseases due to its high content in saturated fatty acids and cholesterol. Most vegetable oils are much healthier as they are rich in unsaturated fatty acids (1,2). Lipase-catalysed interesterification of oils and fats has arisen as an alternative to hydrogenation or chemical processes to produce margarine and shortenings (3), notably because they do not give rise to undesirable trans fatty acids (4). The enzyme exchanges fatty acids from one triglyceride to another, resulting in a redistribution of fatty acids species. For such a reaction, the lipase of Thermomyces lanuginosa was shown to be an efficient tool in solvent-free fat blends batches and micro-aqueous conditions (5). Enzymatic interesterification can thus be used to enrich “hard” fats with unsaturated fatty acids (6,7). As an illustration, rapeseed oil (RO) (a choice source of unsaturation-rich residues) was used in the present study to enrich anhydrous milk fat (AMF) with unsaturated C18 fatty acids (FA) (oleic, linoleic and linolenic acids). Comparatively, one “harder” fraction of AMF underwent the same reaction. The physico-chemical properties modifications induced by the reaction were followed. The compositional changes are reported in this first part and the consequent physical modifications are presented in a second part. [less ▲]

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See detailPhysicochemical characterization of fat blends related to margarine formulation
Danthine, Sabine ULg; Fernando Munoz, J; Cavillot, V et al

Poster (2009)

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See detailEnzymatic interesterification of anhydrous milk fat with rapeseed and/or linseed oil: oxidative stability
Giet, Jean-Michel ULg; Aguedo, Mario ULg; Danthine, Sabine ULg et al

in Journal of Agricultural and Food Chemistry (2009), 57(15), 6787-6794

Blends of anhydrous milkfat (AMF) and linseed oil (70/30), and AMF, rapeseed oil (RO) and linseed oil (LO), 70/20/10, were submitted to enzymatic interesterification. The oxidative stability of the blends ... [more ▼]

Blends of anhydrous milkfat (AMF) and linseed oil (70/30), and AMF, rapeseed oil (RO) and linseed oil (LO), 70/20/10, were submitted to enzymatic interesterification. The oxidative stability of the blends, the interesterified (IE) blends and IE blends with 50 ppm -tocopherol added as antioxidant were studied. Samples were stored in open flasks at 60°C, 25°C and 4°C, and periodically submitted to peroxide, p-anisidine, TBA value determination and UV measurement at 232 and 268 nm. The analysis of volatile compounds was carried out by SPME for the samples stored at 60°C. Peroxides appeared to be the only significant oxidation products after 12 weeks storage at 4°C. As expected, the binary blends (BB) were more sensitive to oxidation than the ternary blends (TB). The BB were associated with increased volatile emission compared to TB. Interesterification led to variable effects on the oxidation of fat mixtures, depending on composition and temperature (beneficial effect on BB, at both 25°C and 60°C, and a rather neutral effect on TB). The IE blends exhibited higher volatile release prior to ageing. A pro-oxidant effect of -tocopherol addition was observed at 25°C on both BB and TB. At 60°C, an antioxidant effect was observed on TB. [less ▲]

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See detailInteresterification of rapeseed oil with anhydrous milk fat and its stearin fraction
Aguedo, Mario ULg; Giet, Jean-Michel ULg; Hanon, Emilien ULg et al

Poster (2009)

Rapeseed oil (RO) (a choice source of unsaturation-rich residues) was used in the present study to enrich anhydrous milk fat (AMF) with unsaturated C18 fatty acids (FA) (oleic, linoleic and linolenic ... [more ▼]

Rapeseed oil (RO) (a choice source of unsaturation-rich residues) was used in the present study to enrich anhydrous milk fat (AMF) with unsaturated C18 fatty acids (FA) (oleic, linoleic and linolenic acids). Comparatively, one “harder” fraction of AMF underwent the same reaction. The physico-chemical properties modifications induced by the reaction were followed. The compositional changes are reported in this first part and the consequent physical modifications are presented in a second part. [less ▲]

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See detailInteresterification of rapeseed oil with anhydrous milk fat and its stearin fraction
Giet, Jean-Michel ULg; Aguedo, Mario ULg; Hanon, Emilien ULg et al

Poster (2009)

The compositional changes occurring during the lipase-catalysed interesterification of AMF/rapeseed oil (RO) and AMF stearin fraction (AMFSF)/RO blends were described in the first part of this study. In ... [more ▼]

The compositional changes occurring during the lipase-catalysed interesterification of AMF/rapeseed oil (RO) and AMF stearin fraction (AMFSF)/RO blends were described in the first part of this study. In the present and second part are reported the resulting changes in physical properties, especially the melting behaviour through solid fat content (SFC), dropping point (DP) and fusion profiles by differential scanning calorimetry (DSC). [less ▲]

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See detailEnrichment of Anhydrous Milk Fat in Polyunsatured Fatty Acid Residues
Aguedo, Mario ULg; Hanon, Emilien ULg; Danthine, Sabine ULg et al

Poster (2009)

Lipozyme TL IM was used in a solvent-free batch, microaqueous system for enzymatic interesterification of anhydrous milkfat (AMF) with linseed oil (LO) in binary blends and with rapeseed oil (RO) in one ... [more ▼]

Lipozyme TL IM was used in a solvent-free batch, microaqueous system for enzymatic interesterification of anhydrous milkfat (AMF) with linseed oil (LO) in binary blends and with rapeseed oil (RO) in one ternary blend. [less ▲]

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See detailPHYSICOCHEMICAL PROPERTIES OF EUROPEAN BAKERY MARGARINES WITH AND WITHOUT TRANS FATTY ACIDS
Cavillot, V.; Pierart, Céline ULg; De Meerendre, M Kervyn et al

in Journal of Food Lipids (2009), 16(3), 273-286

Physicochemical properties of commercially available European bakery margarines (cream margarines, cake margarines [CM] and puff pastry margarines [PPM]) containing and devoid of trans fatty acids (TFAs ... [more ▼]

Physicochemical properties of commercially available European bakery margarines (cream margarines, cake margarines [CM] and puff pastry margarines [PPM]) containing and devoid of trans fatty acids (TFAs) were investigated. Studied physical properties were the solid fat content (SFC), dropping points (DPs), polymorphism, texture (hardness), plasticity and the melting profile by differential scanning calorimetry. Experimental results confirm that physical properties of the margarines corresponded with their application area. For example, SFC and DPs of PPM were higher than cream margarines and CM; they were also harder at 15C. Moreover, all the investigated physical properties were affected by the suppression of TFA in bakery margarines. PRACTICAL APPLICATIONS This study has shown that margarines present different physical properties with respect to their purposed application but also highlight changes that appear due to the absence of trans-fatty acids in the formulations. These changes can really affect the bakery abilities and will, finally, influence the quality of the bakery products. [less ▲]

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See detailCalorimetric study of milk fat/rapeseed oil blends and their interesterification products
Aguedo, Mario ULg; Giet, Jean-Michel ULg; Hanon, Emilien ULg et al

in European Journal of Lipid Science and Technology [=EJLST] (2009), 111(4), 376-385

Milk fat (MF) and rapeseed oil (RO) blends were analyzed by differential scanning calorimetry (DSC). It was shown that peak and onset temperatures can be used to determine the percentage of each fat in ... [more ▼]

Milk fat (MF) and rapeseed oil (RO) blends were analyzed by differential scanning calorimetry (DSC). It was shown that peak and onset temperatures can be used to determine the percentage of each fat in the blend and that the relative enthalpy of one peak assigned to low-melting triacylglycerols (TAG) can also be used to determine the percentage of RO in the blend. A linear relation was also established between IMF content of the blend and its dropping point (DP), indicating that DP can be linearly related with the above DSC data. A blend of MF/RO 70 : 30 (wt/wt) was then chosen as a model system for enzymatic interesterification (EIE). The applicability of DSC analyses to EIE products was checked and a correct correlation could be established between DSC values and the interesterification degree and DP. Among the data from the DSC profiles, the peak associated with low-melting TAG was the best indicator of the reaction course. In the same way, a high-melting MF stearin fraction was interesterified. with RO. In that case, onset temperatures and peak "a" were better reaction indicators than for the interesterified MF/RO blend. We therefore suggest that values from DSC endotherms could be used to monitor EIE of fat blends. [less ▲]

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See detailFractionation process to produce a new milk ingredient enriched in phospholipids and sphingolipids
Bodson, P.; Dalemans, D.; Danthine, Sabine ULg et al

Poster (2008, October)

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See detailPolar lipids analysis from the MFGM by SPE and HPLC-ELSD
Bodson, Pascal ULg; Danthine, Sabine ULg; Blecker, Christophe ULg et al

Poster (2008, January 23)

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See detailAnalyse des lipides polaires de la MFGM par SPE et HPLC-ELSD
Bodson, Pascal ULg; Danthine, Sabine ULg; Blecker, Christophe ULg et al

in CRAW Gembloux (Ed.) Treizième Carrefour des Productions Animales : Vérités et Contre-Vérités (2008, January 23)

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See detailLa membrane du globule gras du lait (MFGM) : une composition et une structure originale.
Bodson, Pascal; Vanderghem, Caroline ULg; Danthine, Sabine ULg et al

Poster (2008, January 23)

Detailed reference viewed: 31 (7 ULg)