Physico-chemical properties of non and interesterified oil/fat mixture (Paperback)

Fats and oils are multi-component systems. To understand their functionality, combinations of physical and chemical analyses of the fat and oil have to be conducted. The rationale for the study of such systems is based on the potential for two methods of interesterification to produce different positional distributions of fatty acids which, in turn, create fats with different functionality. This study is timely in that interesterified fully hydrogenated fats and oleic acid rich blends are being considered as alternatives to hydrogenation to create partially solid fats with particular physical properties and improved nutritional characteristics. Knowledge of the physical and chemical characteristics of these mixtures could help the food industry in making informed choices with respect to their selection of trans fatty acid (TFA) replacement fats.

General

Imprint:	Lap Lambert Academic Publishing
Country of origin:	Germany
Release date:	June 2010
First published:	June 2010
Authors:	Latifeh Ahmadi • Alejandro G. Marangoni
Dimensions:	229 x 152 x 9mm (L x W x T)
Format:	Paperback - Trade
Pages:	160
ISBN-13:	978-3-8383-3414-1
Categories:	Books > Science & Mathematics > Physics > Applied physics & special topics > Biophysics
LSN:	3-8383-3414-0
Barcode:	9783838334141

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!