About: The influence of interesterification of structured fats on the properties of the fat blends

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	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 catalyzed random interesterification of fully hydrogenated coconut (FHCO) and high erucic rapeseed (FHHERO) oils with variable molar ratio (2:1; 1.4:1; 1:1; 1:1.4 and 1:2) of the medium chain (M; C8:0?C14:0) and long chain (L; C16:0?C22:0) saturated fatty acids (FA) to find out, if stearic/arachic/behenic acids can substitute palmitic/stearic acids in SF. This substitution in SF is possible at molar ratios M:L 2:1 and 1.4:1 from the point of view of melting and solidifications characteristics as well as consistency and rheology for soft margarines. Lower molar ratios of M:L are suitable for FB of shortenings. The final ratio of saturated : unsaturated FA in FB for soft-margarines is 33:67 w/w. 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 catalyzed random interesterification of fully hydrogenated coconut (FHCO) and high erucic rapeseed (FHHERO) oils with variable molar ratio (2:1; 1.4:1; 1:1; 1:1.4 and 1:2) of the medium chain (M; C8:0?C14:0) and long chain (L; C16:0?C22:0) saturated fatty acids (FA) to find out, if stearic/arachic/behenic acids can substitute palmitic/stearic acids in SF. This substitution in SF is possible at molar ratios M:L 2:1 and 1.4:1 from the point of view of melting and solidifications characteristics as well as consistency and rheology for soft margarines. Lower molar ratios of M:L are suitable for FB of shortenings. The final ratio of saturated : unsaturated FA in FB for soft-margarines is 33:67 w/w. (en)
Title	The influence of interesterification of structured fats on the properties of the fat blends The influence of interesterification of structured fats on the properties of the fat blends (en)
skos:prefLabel	The influence of interesterification of structured fats on the properties of the fat blends The influence of interesterification of structured fats on the properties of the fat blends (en)
skos:notation	RIV/60461373:22330/09:00022253!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	Sp.Iss. SI
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Zárubová, Markéta Filip, Vladimír Šmidrkal, Jan
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	319256
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/09:00022253
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	fat blend; structured fat; rheology; consistency; interesterification; behenic acid (en)
http://linked.open.../riv/klicoveSlovo	fat blend interesterification structured fat consistency rheology behenic acid
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[EEE2F6C9C131]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	27
http://linked.open...iv/tvurceVysledku	Filip, Vladimír Spěváčková, Veronika Šmidrkal, Jan Tesařová, Markéta Zárubová, Markéta
http://linked.open...ain/vavai/riv/wos	000269005600093
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	The influence of interesterification of structured fats on the properties of the fat blends The influence of interesterification of structured fats on the properties of the fat blends The influence of interesterification of structured fats on the properties of the fat blends The influence of interesterification of structured fats on the properties of the fat blends

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