About: Determination of polydextrose as a fat replacer in butter

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Stanovení polydextrozy jako náhrady tuku v másle (cs) Polydextrose is used in several countries as a low caloric sugar and fat substitute (bulking agent). It is prepared by condensation of glucose, D-glucitol, and citric acid (89:10:1). The resulting condensation product has no chemically defined structure but it represents a mixture of polymerisation products. The determination of polydextrose in butter is complicated owing to a large excess of fats and to the presence of other compounds, mainly proteins. FT-IR spectroscopy seems to be a satisfying method for the detection of polydextrose in samples derived from food products. The presence of polydextrose in butter was verified after the removal of fats by extraction with petroleum ether and deproteinisation with Sevag reagent, CHCl3/n-butanol (v/v = 4:1) mixture, or trichlorocetic acid. The solid fraction of butter and butter containing a known amount of polydextrose were prepared and analysed by FT-IR spectroscopy. IR marker bands of polydextrose centred at 1150, 1076 and 1040 cm-1 were found only in Polydextrose is used in several countries as a low caloric sugar and fat substitute (bulking agent). It is prepared by condensation of glucose, D-glucitol, and citric acid (89:10:1). The resulting condensation product has no chemically defined structure but it represents a mixture of polymerisation products. The determination of polydextrose in butter is complicated owing to a large excess of fats and to the presence of other compounds, mainly proteins. FT-IR spectroscopy seems to be a satisfying method for the detection of polydextrose in samples derived from food products. The presence of polydextrose in butter was verified after the removal of fats by extraction with petroleum ether and deproteinisation with Sevag reagent, CHCl3/n-butanol (v/v = 4:1) mixture, or trichlorocetic acid. The solid fraction of butter and butter containing a known amount of polydextrose were prepared and analysed by FT-IR spectroscopy. IR marker bands of polydextrose centred at 1150, 1076 and 1040 cm-1 were found only in (en)
Title	Determination of polydextrose as a fat replacer in butter Determination of polydextrose as a fat replacer in butter (en) Stanovení polydextrozy jako náhrady tuku v másle (cs)
skos:prefLabel	Determination of polydextrose as a fat replacer in butter Determination of polydextrose as a fat replacer in butter (en) Stanovení polydextrozy jako náhrady tuku v másle (cs)
skos:notation	RIV/60461373:22330/07:00019035!RIV08-MSM-22330___
http://linked.open.../vavai/riv/strany	25-31
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2008
http://linked.open...aciTvurceVysledku	Čopíková, Jana Synytsya, Andriy
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	416685
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/07:00019035
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	polydextrose; litesse; fat replacer; butter; FT-IR (en)
http://linked.open.../riv/klicoveSlovo	fat replacer polydextrose butter FT-IR litesse
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[ED82867EC942]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2007
http://linked.open...v/svazekPeriodika	25
http://linked.open...iv/tvurceVysledku	Synytsya, Andriy Čopíková, Jana Mičková, Kateřina
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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