Fat blends on the base of structural triglycerides
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DOI: 10.17221/10616-cjfs
Abstract: Fat blends for manufacture of trans isomer-free emulsified fats are prepared by blending of 20-30% of structured fat with vegetable oil. Structured fats on the base of trisaturated triglycerides are produced by basic or enzymatic… read more here.
Keywords: structural triglycerides; base structural; fat blends; blends base ... See more keywords
The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends
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DOI: 10.17221/1088-cjfs
Abstract: Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed random interesterification of fully hydrogenated coconut (FHCO) and… read more here.
Keywords: fat blends; rheology; structured fats; interesterification structured ... See more keywords