ORBi: Aguedo Mario - Interesterification of rapeseed oil with anhydrous milk fat and its stearin fraction

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


	Document type :	Scientific congresses and symposiums : Poster
	Discipline(s) :	Life sciences : Food science
	To cite this reference:	http://hdl.handle.net/2268/25978

Title :	Interesterification of rapeseed oil with anhydrous milk fat and its stearin fraction
Language :	English
Author, co-author :	Aguedo, Mario [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
	Giet, Jean-Michel [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
	Hanon, Emilien [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
	Danthine, Sabine [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
	Paquot, Michel [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
	Lognay, Georges [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
	Thomas, Annick [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
	Vandenbol, Micheline [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
	Thonart, Philippe [Université de Liège - ULg > > Gembloux Agro-Bio Tech - Biochimie et microbiologie industrielles >]
	Blecker, Christophe [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
	Wathelet, Jean-Paul [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Publication date :	2009
On invitation :	Yes
Audience :	International
Event name :	GCIRC Canola/Rapeseed TEchnical meeting
Event place (city) :	Delhi
Event country :	Inde
Keywords :	[en] interesterification ; rapeseed oil ; milk fat
Abstract :	[en] 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.
Permalink :	http://hdl.handle.net/2268/25978

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