Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat

Kowalska, Małgorzata; Woźniak, Magdalena; Tavernier, Serge; Żbikowska, Anna; Pazdur, Łukasz

doi:10.1007/s00217-018-3079-3

Cited by 5 publications

(3 citation statements)

References 35 publications

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“…The stability of the soy milk was monitored by the Turbiscan analysis (Turbiscan Tower, Formulaction, France). The uncentrifuged 20 mL soy milk in the glass cells were scanned for 1 h from the bottom to the top with a pulsed near-infrared light source (λ = 880 nm) and two synchronized detectors [30] .…”

Section: Methodsmentioning

confidence: 99%

Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soy milk

Xie,

Luo,

et al. 2023

Ultrasonics Sonochemistry

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Section: Methodsmentioning

confidence: 99%

Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soy milk

Xie,

Luo,

et al. 2023

Ultrasonics Sonochemistry

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“…Therefore, the water content is critical here. Limiting it in the system results in the dominance of the interesterification reaction over the hydrolysis reaction [ 51 , 52 , 53 ]. A certain minimum amount of water is necessary for the correct and efficient operation of the enzyme.…”

Section: Trends In Fat Modification Technologymentioning

confidence: 99%

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

Żbikowska

Onacik-Gür

Kowalska

et al. 2023

Gels

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The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive. Nowadays, the requirements for the quality and safety of fat products are increasing. For this reason, oils and fats are subjected to various modifications that make it possible to obtain a product with the desired characteristics and good quality that meets the needs of product buyers and technologists. The modification techniques of oils and fats change their physical (e.g., raise the melting point) and chemical properties (e.g., fatty acid composition). Conventional fat modification methods (hydrogenation, fractionation, and chemical interesterification) do not always meet the expectations of consumers, nutritionists, and technologists. In particular, Hydrogenation, while it allows us to obtain delicious products from the point of view of technology, is criticised for nutritional reasons. During the partial hydrogenation process, trans-isomers (TFA), dangerous for health, are formed. One of the modifications that meets current environmental requirements and trends in product safety and sustainable production is the enzymatic interesterification of fats. The unquestionable advantages of this process are the wide spectrum of possibilities for designing the product and its functional properties. After the interesterification process, the biologically active fatty acids in the fatty raw materials remain intact. However, this method is associated with high production costs. Oleogelation is a novel method of structuring liquid oils with small oil-gelling substances (even 1%). Based on the type of oleogelator, the methods of preparation can differ. Most oleogels of low molecular weight (waxes, monoglycerides, and sterols) and ethyl cellulose are prepared by dispersion in heated oil, while oleogels of high molecular weight require dehydration of the emulsion system or solvent exchange. This technique does not change the chemical composition of the oils, which allows them to keep their nutritional value. The properties of oleogels can be designed according to technological needs. Therefore, oleogelation is a future-proof solution that can reduce the consumption of TFA and saturated fatty acids while enriching the diet with unsaturated fatty acids. Oleogels can be named “fats of the future” as a new and healthy alternative for partially hydrogenated fats in foods.

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“…Research on structured lipids is growing rapidly, including partly acylglycerols as monoacylglycerol (MAG) and diacylglycerol (DAG), due to their nature as a popular emulsifier. Besides, MAG and DAG can also improve the physical and functional properties of lipids, such as crystallization, melting points, solid fat content, texture, rheology, and polymorphism (Kowalska et al 2018;Subroto 2020).…”

Section: Introductionmentioning

confidence: 99%

Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat

et al. 2020

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Structured triacylglycerols play an important role in determining the functional properties of fat-based emulsion products. The aim of the study was to evaluate the physical properties of the emulsion systems manufactured on the basis of enzymatically modified rabbit fat with pumpkin seed oil in the presence of sn-1,3 regioselective lipase. Emulsions containing variable contents of thickener and variable fat ratios were analyzed for rheological behavior and particle size changes during storage, and their stability was assessed using the Turbiscan test. The results showed that the emulsion containing the majority of rabbit fat and 1 wt% of carboxymethylcellulose was characterized by the highest stability. On the other hand, the emulsions containing higher amounts of pumpkin seed oil in a fatty base characterized the lowest resistance to destabilization processes. The research confirmed the possibility of producing structured fat which can be the basis for new emulsion systems proposed as a food, cosmetic, and pharmaceutical product.

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Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat

Cited by 5 publications

References 35 publications

Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soy milk

Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soy milk

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat

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