Utilization of palm oil and palm products in shortenings and margarines
| Autor: | Mat Sahri Miskandar, Idris Nor Aini |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
congenital
hereditary and neonatal diseases and abnormalities Interesterified fat Linoleic acid education food and beverages General Chemistry Fractionation Raw material Industrial and Manufacturing Engineering body regions Palmitic acid chemistry.chemical_compound chemistry Palm oil Food science Palm Food Science Biotechnology |
| Zdroj: | European Journal of Lipid Science and Technology. 109:422-432 |
| ISSN: | 1438-9312 1438-7697 |
| DOI: | 10.1002/ejlt.200600232 |
| Popis: | Market trends have shown that manufacturers are switching from hydrogenated fats to trans acid-free alternatives for food product formulations or preparation. Palm oil and palm products have become important raw materials in the production of solid-fat formulations such as shortenings and margarines in view of the current trends. Palm oil is very suitable as a major component in margarines and shortenings because it is naturally semi-solid and it can be further modified by fractionation, interesterification, hydrogenation and blending. It is high in palmitic acid (44%) and crystallizes in the β' form which is desirable in margarines and shortenings. It contains 10% essential fatty acids (linoleic acid). The roles and the applications of palm oil and palm products in various types of shortenings and margarines are discussed. |
| Databáze: | OpenAIRE |
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