"Filip, Vladim\u00EDr" . . . "Tatransk\u00E1 Lomnica, Slovensko" . . "Z(MSM6046137305)" . . "fat blend; structured fat; rheology; crystalline modification"@en . . "Properties of model fat blends on the basis of structured triacylglycerols"@en . "978-80-227-3097-6" . "22330" . "RIV/60461373:22330/09:00022263!RIV10-MSM-22330___" . "Tesa\u0159ov\u00E1, Mark\u00E9ta" . "7"^^ . "Vlastnosti modelov\u00FDch tukov\u00FDch n\u00E1sad na b\u00E1zi strukturovan\u00FDch triacylglycerol" . . . "Vlastnosti modelov\u00FDch tukov\u00FDch n\u00E1sad na b\u00E1zi strukturovan\u00FDch triacylglycerol"@cs . . "349105" . . "Sborn\u00EDk 47. mezin\u00E1rodn\u00ED konference technologie a anal\u00FDzy tuk\u016F" . "Vlastnosti modelov\u00FDch tukov\u00FDch n\u00E1sad na b\u00E1zi strukturovan\u00FDch triacylglycerol"@cs . "RIV/60461373:22330/09:00022263" . "Slovensk\u00E1 technick\u00E1 univerzita v Bratislave" . . . "2009-05-20+02:00"^^ . "Vlastnosti modelov\u00FDch tukov\u00FDch n\u00E1sad na b\u00E1zi strukturovan\u00FDch triacylglycerol" . "Byly p\u0159ipraveny modelov\u00E9 tukov\u00E9 n\u00E1sady ur\u010Den\u00E9 pro hard margar\u00EDny s konstantn\u00EDm pod\u00EDlem strukturn\u00EDho tuku (50 % hm.). Strukturn\u00ED tuky byly p\u0159ipraveny bazicky katalyzovanou interesterifikac\u00ED pln\u011B ztu\u017Een\u00E9ho kokosov\u00E9ho tuku s pln\u011B ztu\u017Een\u00FDm palmstearinem nebo pln\u011B ztu\u017Een\u00FDm bezerukov\u00FDm \u0159epkov\u00FDm olejem s prom\u011Bnn\u00FDm mol\u00E1rn\u00EDm pom\u011Brem (2:1; 1,7:1 a 1,5:1) st\u0159edn\u011B dlouh\u00FDch (M; C8:0 ? C14:0) a dlouh\u00FDch (L; C16:0 ? C22:0) mastn\u00FDch kyselin. Kapalnou \u010D\u00E1st tukov\u00E9 n\u00E1sady tvo\u0159il bezerukov\u00FD \u0159epkov\u00FD olej. U t\u011Bchto n\u00E1sad byl sledov\u00E1n vliv slo\u017Een\u00ED strukturn\u00EDho tuku na fyzik\u00E1ln\u00ED, reologick\u00E9 a texturn\u00ED vlastnosti. P\u0159ipraven\u00E9 strukturn\u00ED tuky krystalizovaly v krystalick\u00E9 modifikaci \u03B2\u00B4 po\u017Eadovan\u00E9 pro margar\u00EDny a z nich p\u0159ipraven\u00E9 modelov\u00E9 tukov\u00E9 n\u00E1sady spl\u0148ovaly po\u017Eadavky na bod t\u00E1n\u00ED a obsah pevn\u00FDch pod\u00EDl\u016F tukov\u00FDch n\u00E1sad pro p\u0159\u00EDpravu margar\u00EDn\u016F ur\u010Den\u00FDch na pe\u010Den\u00ED, resp. tabletov\u00FDch margar\u00EDn\u016F."@cs . "Mr\u00E1zkov\u00E1, Kate\u0159ina" . "Bratislava" . "3"^^ . "Byly p\u0159ipraveny modelov\u00E9 tukov\u00E9 n\u00E1sady ur\u010Den\u00E9 pro hard margar\u00EDny s konstantn\u00EDm pod\u00EDlem strukturn\u00EDho tuku (50 % hm.). Strukturn\u00ED tuky byly p\u0159ipraveny bazicky katalyzovanou interesterifikac\u00ED pln\u011B ztu\u017Een\u00E9ho kokosov\u00E9ho tuku s pln\u011B ztu\u017Een\u00FDm palmstearinem nebo pln\u011B ztu\u017Een\u00FDm bezerukov\u00FDm \u0159epkov\u00FDm olejem s prom\u011Bnn\u00FDm mol\u00E1rn\u00EDm pom\u011Brem (2:1; 1,7:1 a 1,5:1) st\u0159edn\u011B dlouh\u00FDch (M; C8:0 ? C14:0) a dlouh\u00FDch (L; C16:0 ? C22:0) mastn\u00FDch kyselin. Kapalnou \u010D\u00E1st tukov\u00E9 n\u00E1sady tvo\u0159il bezerukov\u00FD \u0159epkov\u00FD olej. U t\u011Bchto n\u00E1sad byl sledov\u00E1n vliv slo\u017Een\u00ED strukturn\u00EDho tuku na fyzik\u00E1ln\u00ED, reologick\u00E9 a texturn\u00ED vlastnosti. P\u0159ipraven\u00E9 strukturn\u00ED tuky krystalizovaly v krystalick\u00E9 modifikaci \u03B2\u00B4 po\u017Eadovan\u00E9 pro margar\u00EDny a z nich p\u0159ipraven\u00E9 modelov\u00E9 tukov\u00E9 n\u00E1sady spl\u0148ovaly po\u017Eadavky na bod t\u00E1n\u00ED a obsah pevn\u00FDch pod\u00EDl\u016F tukov\u00FDch n\u00E1sad pro p\u0159\u00EDpravu margar\u00EDn\u016F ur\u010Den\u00FDch na pe\u010Den\u00ED, resp. tabletov\u00FDch margar\u00EDn\u016F." . . "\u0160midrkal, Jan" . . . "Model fat blends were prepared for hard margarines, which had a constant proportion of the structured fat (50 % w/w). Structured fats were prepared by a random chemical interesterification of fully hydrogenated coconut oil (FHCO) and fully hydrogenated palmstearin (FHP) or fully hydrogenated zero erucic rapeseed (FHZERO) oil with variable molar ratio (2:1; 1.7:1 and 1.5:1) of the medium chain (M; C8:0?C14:0) and long chain (L; C16:0?C22:0) fatty acids. The liquid part of fat blends was consisted of canolla oil. In prepared model fat blends were observed the influence of the composition of structured fat on the physical, rheological, textural and crystalline properties of model fat blends. Prepared structured fats crystallized in the crystalline modification \u03B2\u00B4, which is suitable for margarines. Model fat blends are suitable from the point of view of melting point and solid fat content for preparing of stick margarines."@en . . . "Z\u00E1rubov\u00E1, Mark\u00E9ta" . "[01D276A088A7]" . . "Sp\u011Bv\u00E1\u010Dkov\u00E1, Veronika" . . . "6"^^ . "Properties of model fat blends on the basis of structured triacylglycerols"@en .