ORBi: Giet Jean-Michel - Interesterification of rapeseed oil with anhydrous milk fat and its stearin fraction. II. Modifications of melting properties

Reference : Interesterification of rapeseed oil with anhydrous milk fat and its stearin fraction. II...


	Document type :	Scientific journals : Article
	Discipline(s) :	Life sciences : Food science
	To cite this reference:	http://hdl.handle.net/2268/15878

Title :	Interesterification of rapeseed oil with anhydrous milk fat and its stearin fraction. II. Modifications of melting properties
Language :	English
Author, co-author :	Giet, Jean-Michel [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Unité de Technologies des Industries Agro-Alimentaires > >]
	Aguedo, Mario [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Unité de Chimie Générale Organique > >]
	Hanon, Emilien [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Unité de Chimie Générale Organique > >]
	Danthine, Sabine [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Unité de Technologies des Industries Agro-Alimentaires > >]
	Paquot, Michel [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Unité de Chimie Biologique Industrielle > >]
	Lognay, Georges [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Unité de Chimie Analytique > >]
	Thomas, Annick [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Centre de Biophysique Moléculaire Numérique > >]
	Vandenbol, Micheline [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Biologie animale et microbienne > >]
	Thonart, Philippe [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech - Biochimie et microbiologie industrielles >]
	Wathelet, Jean-Paul [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Unité de Chimie Générale Organique > >]
	Blecker, Christophe [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Unité de Technologies des Industries Agro-Alimentaires > >]
Publication date :	2009
Journal title :	Groupement Consultatif International de Recherche sur le Colza
Volume :	25
Audience :	International
Abstract :	[en] 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).
Target :	Researchers ; Professionals ; Students
Permalink :	http://hdl.handle.net/2268/15878

File(s) associated to this reference

Fulltext file(s):

	File	Commentary	Version	Size	Access
Restricted access	62 GCIRC interesterification I.pdf		Author postprint	48.45 kB	Request copy

All documents in ORBi are protected by a user license.

Dspace v1.5