Effect of Fatty Acid Chain Length on the Crystallization Behavior of <i>Trans</i>-free Margarine Basestocks during Storage-Reference-Cited by-同舟云学术

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Effect of Fatty Acid Chain Length on the Crystallization Behavior of Trans-free Margarine Basestocks during Storage

Published:2017 Issue:4 Volume:66 Page:353-362
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Hu Peng¹,Xu Xuebing²,Yu Liangli (Lucy)³

Affiliation:

1. Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University

2. Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd

3. Department of Nutrition and Food Science, University of Maryland

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/66/4/66_ess16210/_pdf

Reference18 articles.

1. 1) Willett, W.C.; Stampfer, M.J.; Manson, J.E.; Colditz, G.A.; Speizer, F.E.; Rosner, B.A.; Hennekens, C.H.; Willett, W.C.; Stampfer, M.J.; Colditz, G.A.; Willett, W.C.; Sampson, L.A.; Rosner, B.A. Originally published as Volume 1, Issue 8845 Intake of trans fatty acids and risk of coronary heart disease among women. Lancet 341, 581-585 (1993).

2. 2) Adhikari, P.; Hu, P. Enzymatic and chemical interesterification of rice bran oil, sheaolein, and palm stearin and comparative study of their physicochemical properties. J. Food Sci. 77, C1285-C1292 (2012).

3. 3) Adhikari, P.; Shin, J.A.; Lee, J.H.; Hu, J.N.; Zhu, X.M.; Akoh, C.C.; Lee, K.T. Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil. J. Sci. Food Agr. 90, 703-711 (2010).

4. 4) Ruan, X.; Zhu, X.-M.; Xiong, H.; Wang, S.-q.; Bai, C.-q.; Zhao, Q. Characterisation of zero-trans margarine fats produced from camellia seed oil, palm stearin and coconut oil using enzymatic interesterification strategy. Int. J. Food Sci. Tech. 49, 91-97 (2014).

5. 6) O'Brien, R.D. Fat and oils: formulating and processing for applications. CRC Press: Wangshington, D.C. USA (2004).

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