Reference : Interesterification of rapeseed oil with anhydrous milk fat and its stearin fraction. II...
Scientific congresses and symposiums : Paper published in a journal
Life sciences : Food science
http://hdl.handle.net/2268/15878
Interesterification of rapeseed oil with anhydrous milk fat and its stearin fraction. II. Modifications of melting properties
English
Giet, Jean-Michel mailto [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Unité de Technologies des Industries Agro-Alimentaires > >]
Aguedo, Mario mailto [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 mailto [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Unité de Technologies des Industries Agro-Alimentaires > >]
Paquot, Michel mailto [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Unité de Chimie Biologique Industrielle > >]
Lognay, Georges mailto [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 mailto [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Biologie animale et microbienne > >]
Thonart, Philippe mailto [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 mailto [Université de Liège - ULg > Faculté Universitaire des Sciences Agronomiques de Gembloux > Unité de Technologies des Industries Agro-Alimentaires > >]
2009
GCIRC Bulletin
25
No
Yes
International
Technical meeting of GCIRC (International Consultative Group of Research on Rapeseed)
février 2009
Manesar
Inde
[en] interesterification ; milk fat ; rapeseed oil
[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).
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/15878

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