The modification of triacylglycerols (TAGs) in an interesterification process of milk fat and rapeseed oil and its influence on structure-forming properties of obtained product
Minkowski, K. | Ptasznik, S. (Meat and Fat Research Inst., Warsawa (Poland). Dept. of Fats and Oils)
Anhydrous milk fat (AMF) and low erucic rapeseed oil (RO) from industrial production were interesterified on the chemical way using sodium methylate as catalyst. The new type of fats with a wide spectrum of fatty acids at a long chain from C4 to C22 was obtained. The change of polymorphic structures of milk fat in the direction of creating crystal form beta-type occurred. Emulsion with new fat, type w/o (50:50) showed a high degree of dispersion of water phase. Steady dispersion of water phase, spreadability after cooling and good plasticity, these are the practically effects of influence of modified TAGs.
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