Characterisation of specialty confectionary fats from imports produced from palm oil and palm kernel oil | Karakterizacija specijalnih namenskih masti iz uvoza proizvedenih od palminog ulja i ulja palminih koštica
2019
Beretka, Judit | Romanić, Ranko | Lužaić, Тanja | Radić, Bojana
Different processes of oil modification, as hydrogenation, interesterification and fractionation, can change the characteristics of the initial raw material and create a product with different fatty acid composition, different physical andphysico-chemical characteristics, but first of all, with different consistency compared to the initial raw material. Theresult product of these processes are specialty (tailor-made) fats which have a widespread use in food industry. Duringthe process of hydrogenation trans fatty acids appear as one of the final products, which are harmful to health. Therefore, the use of hydrogenation in food industry decreases, and the processes as interesterification and fractionation aremore widely used than earlier. Products of these processes are with less or with zero trans fatty acids. Palm oil is oneof the most suitable initial materials primarily for fractionating, but for interesterification and hydrogenation, as well.Besides palm oil, as initial material for producing specialty fats also can be used palm kernel oil. This thesis gives acharacterisation of different samples of imported specialty confectionary fats from palm oil and palm kernel oil basedon fatty acid composition, iodine value and melting point of samples.
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