Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil comparison of batch and continuous reactor for production of zero trans shortening fats

Antioxidative Activities of Ginkgo biloba Extract on Oil/Water Emulsion System Prepared from an Enzymatically Modified Lipid Containing Alpha‐Linolenic Acid

“…Furthermore, the amount of total vitamin E compounds was higher in PB (13.4 mg/100 g) than in SL (6.9 mg/100 g). These results show that there was a decrease in the amount of vitamin E compounds after interesterification, as also reported by other researchers (Akoh and Moussata 2001; Adhikari and others 2010; Li and others 2010). Li and others (2010) reported that γ‐tocopherol content decreased from 44.5 to 0.8 mg/100 g after interesterification of high oleic sunflower oil and fully hydrogenated soybean oil.…”

Modelling the effect of temperature on the lipid solid fat content (SFC)

“…Its SFC at each temperature were obtained in literature works (Table 1), using the nuclear magnetic resonance (NMR) method (Farmani, Safari, & Hamedi, 2009;Fatouh, Mahran, El-Ghandour, & Singh, 2007;Grimaldi, Gonçalves, & Esteves, 2000;Nasirullah, Shetty, & Yella, 2010;Shen, Birkett, Augustin, Dungey, & Versteeg, 2001;Singh, McClements, & Marangoni, 2002;Soares et al, 2010;Tarmizi, Siew, & Kuntom, 2008;Wilson & Pease, 1999;Zhang, Pedersen, Kristensen, Nissen, & Holm, 2004) or the differential scanning calorimeter (DSC) method (Khatoon & Reddy, 2005;Li et al, 2010;Reddy & Jeyarani, 2001).…”

Solidification of the Blends of Fully Hydrogenated Coconut Oil and Non-hydrogenated Coconut Oil

“…In case of the high oleic sunflower oil study, fully hydrogenated soybean oil (FHSBO) induced the high SFC [10]. According to Rousseau et al, the increase of crystallization temperature promotes an effect related to formation of weaker fat crystal networks, which are reflected directly in the solid fat content [15].…”