Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures - ScienceDirect
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Blends (2500 g) were fractionated in the laboratory by a dry fractionation process (Fig. 1).The oil was blended in the following proportions: (A) 80% RBD palm oil with 20% sunflower oil, and (B) 60% RBD palm oil with 40% sunflower oil. The oil blends were heated to
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Blending, Hydrogenation, Fractionation and Interesterification ProcessingLink
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Fractionation, a fully reversible process, has been utilized to separate lipid into fractions with greater application value, enrich oil with targeted triacylglycerol species or fatty acids, remove undesirable minor compounds, and detect foreign fat adulteration.
Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures - ScienceDirect
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Abstract Introduction Section snippets References (12) Cited by (43) Food Chemistry Volume 91, Issue 4, August 2005, Pages 731-736 Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures Hasmadi Mamat a , I. Nor Aini b , Mamot Said c , Radzuan Jamaludin b Add to Mendeley
Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures - Semantic Scholar
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DOI: 10.1016/J.FOODCHEM.2004.06.045 Corpus ID: 84819686 Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures @article{Mamat2005PhysicochemicalCO, title={Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures}, author={Hasmadi Mamat and Idris Nor Aini and Mamot bin Said and Radzuan Bin
Food Chemistry Physicochemical characteristics of palm oil and sun铿俹wer oil blends fractionated at di铿€erent temperatures
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Physicochemical characteristics of palm oil and sun铿俹wer oil blends fractionated at di铿€erent temperatures Hasmadi Mamat a, I. Nor Aini b,*, Mamot Said c, Radzuan Jamaludin b a School of Food
CHEMICAL INTERESTERIFICATION OF FRACTIONATED PALM OIL, SUNFLOWER OIL AND SOYBEAN OIL BLENDS AND ITS EFFECT
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ABSTRACT Fractionated palm oil as such aspalm stearin, palm olein, palm mid fraction were mixed in various ratios with different polyunsaturated oils like Sunflower Oil and Soybean Oil.
What is interesterification and why is it used? - Wiley Online Library
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Introduction Interesterification is a means of modifying the structure and functionality of fats and oils to produce food ingredients for a range of applications, which can help to reduce levels of saturated fatty acids (SFA) and trans fatty acids (TFA) in some foods, by providing an alternative to the use of animal fats or partially hydrogenated oils, respectively.
Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures
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Blends of 80% palm oil with 20% sunflower oil, and 60% palm oil with 40% sunflower oil were fractionated at 21C, and the oil samples were agitated with ... [Show full abstract] stirrers 1, 2, 3
Foods | Free Full-Text | The Use of Sea Buckthorn Processing Products in the Creation of a Functional Biologically Active Food Emulsion - MDPI
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The current trend in dietary supplements and functional foods is the use of lipophilic bioactive compounds. The sea buckthorn (Hipp贸phae rhamno铆des) contains some such compounds: polyunsaturated fatty acids, tocopherols, and carotenoids. Lipophilic components are best distributed using oil-in-water emulsions, which ensures their high bioavailability. A significant property of emulsions is