Technical aspects of trans reduction in modified fats.

Technical aspects of trans reduction in modified fats.

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Modification of the solid phase lines of naturally occurring oils and fats is required to produce optimal hardstocks for fat continuous products like margarines, spreads and shortenings. Trans-free hardstocks are produced by combination of the trans-free modification techniques: full hydrogenation, interesterification, and fractionation together with the choice of the feedstock. The introduction of trans-free hardstocks in domestic margarines since 1995 has drastically reduced the daily trans intake by European consumers.

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Bibliographic Details
Main Author: Van Duijn, Gerrit 50696, autor. aut
Format: Texto biblioteca
Language:Fr
Subjects:Acido graso trans, Fraccionamiento., Hidrogenación., interesterificación,
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id dig-fedepalma-123456789-84826
record_format koha
spelling dig-fedepalma-123456789-848262022-08-05T10:13:31Z Technical aspects of trans reduction in modified fats. Van Duijn, Gerrit 50696, autor. aut Acido graso trans Fraccionamiento. Hidrogenación. interesterificación Modification of the solid phase lines of naturally occurring oils and fats is required to produce optimal hardstocks for fat continuous products like margarines, spreads and shortenings. Trans-free hardstocks are produced by combination of the trans-free modification techniques: full hydrogenation, interesterification, and fractionation together with the choice of the feedstock. The introduction of trans-free hardstocks in domestic margarines since 1995 has drastically reduced the daily trans intake by European consumers. Modification of the solid phase lines of naturally occurring oils and fats is required to produce optimal hardstocks for fat continuous products like margarines, spreads and shortenings. Trans-free hardstocks are produced by combination of the trans-free modification techniques: full hydrogenation, interesterification, and fractionation together with the choice of the feedstock. The introduction of trans-free hardstocks in domestic margarines since 1995 has drastically reduced the daily trans intake by European consumers. text Fr
institution FEDEPALMA
collection DSpace
country Colombia
countrycode CO
component Bibliográfico
access En linea
databasecode dig-fedepalma
tag biblioteca
region America del Sur
libraryname Centro de Información y Documentación Palmero
language Fr
topic Acido graso trans
Fraccionamiento.
Hidrogenación.
interesterificación
Acido graso trans
Fraccionamiento.
Hidrogenación.
interesterificación
spellingShingle Acido graso trans
Fraccionamiento.
Hidrogenación.
interesterificación
Acido graso trans
Fraccionamiento.
Hidrogenación.
interesterificación
Van Duijn, Gerrit 50696, autor. aut
Technical aspects of trans reduction in modified fats.
description Modification of the solid phase lines of naturally occurring oils and fats is required to produce optimal hardstocks for fat continuous products like margarines, spreads and shortenings. Trans-free hardstocks are produced by combination of the trans-free modification techniques: full hydrogenation, interesterification, and fractionation together with the choice of the feedstock. The introduction of trans-free hardstocks in domestic margarines since 1995 has drastically reduced the daily trans intake by European consumers.
format Texto
topic_facet Acido graso trans
Fraccionamiento.
Hidrogenación.
interesterificación
author Van Duijn, Gerrit 50696, autor. aut
author_facet Van Duijn, Gerrit 50696, autor. aut
author_sort Van Duijn, Gerrit 50696, autor. aut
title Technical aspects of trans reduction in modified fats.
title_short Technical aspects of trans reduction in modified fats.
title_full Technical aspects of trans reduction in modified fats.
title_fullStr Technical aspects of trans reduction in modified fats.
title_full_unstemmed Technical aspects of trans reduction in modified fats.
title_sort technical aspects of trans reduction in modified fats.
work_keys_str_mv AT vanduijngerrit50696autoraut technicalaspectsoftransreductioninmodifiedfats
_version_ 1756058166542467072

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