Margarines and Shortenings

Freeman, I. P.

doi:10.1002/14356007.a16_145

Cited by 12 publications

(10 citation statements)

References 14 publications

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“…Catalytic hydrogenation of olefins is important for a wide variety of commercial processes. − While both mono- and bimetallic catalysts are used for hydrogenations, − bimetallics are of particular interest because they frequently exhibit superior activity, stability, and selectivity. − The enhanced performance of bimetallics is usually attributed to either electronic, strain, or ensemble effects. Electronic effects involve the transfer of charge between the two metals, which changes the electronic structure and activity of the constituent atoms .…”

Section: Introductionmentioning

confidence: 99%

Tunability of the Adsorbate Binding on Bimetallic Alloy Nanoparticles for the Optimization of Catalytic Hydrogenation

Luo¹,

Duan²,

Li³

et al. 2017

J. Am. Chem. Soc.

106

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In this paper, we show that PtAu and PdAu random alloy dendrimer-encapsulated nanoparticles with an average size of ∼1.6 nm have different catalytic activity trends for allyl alcohol hydrogenation. Specifically, PtAu nanoparticles exhibit a linear increase in activity with increasing Pt content, whereas PdAu dendrimer-encapsulated nanoparticles show a maximum activity at a Pd content of ∼60%. Both experimental and theoretical results suggest that this contrasting behavior is caused by differences in the strength of H binding on the PtAu and PdAu alloy surfaces. The results have significant implications for predicting the catalytic performance of bimetallic nanoparticles on the basis of density functional theory calculations.

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Section: Introductionmentioning

confidence: 99%

Tunability of the Adsorbate Binding on Bimetallic Alloy Nanoparticles for the Optimization of Catalytic Hydrogenation

Luo¹,

Duan²,

Li³

et al. 2017

J. Am. Chem. Soc.

106

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“…It affects the microbiological stability, hardness, mouth feel, and flavor release of margarine. Small water droplets (0.5–5 μm) are generally preferred since this delays the growth of microorganisms (Freeman, 2000; Van Dalen, 2002). Moreover, emulsions with small droplet size are more resistant to physical destabilization via gravitational separation, creaming and/or coalescence than those with larger droplets (McClements, 2018).…”

Section: Resultsmentioning

confidence: 99%

Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract

Ouahrani

Tzompa‐Sosa

Dewettinck

et al. 2022

J Americ Oil Chem Soc

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Consumer's demand for clean label food ingredients has driven the development of alternative food additives. This study falls within this challenge through valorization of Moringa oleifera leaves grown in Algeria as a natural antioxidant. A methanolic M. oleifera leaves extract (MOLE) was prepared and included in margarine at various levels (400, 600, and 800 ppm) and was compared to vitamin E and a margarine without antioxidants. The effect of addition of MOLE on margarine quality was studied by means of its oxidative stability, structural, textural properties, color, and aroma fingerprint. It was shown that addition of MOLE to margarine increased resistance towards oxidation, showing a higher antioxidant capacity as compared to margarine with vitamin E or without antioxidants. Moreover, addition of MOLE decreased water droplet size, which is desirable from a microbiological viewpoint since it could extend margarine's shelf life. Furthermore, addition of MOLE leads to the formation of smaller fat crystals, resulting in different fat network formation, which could be the cause of the increase in hardness seen in these margarines. Regarding sensorial effects, MOLE addition led to a significant darkening of the margarine and increase yellowness. Moreover, the aroma fingerprint showed that addition of MOLE modified the aroma fingerprint of this product.

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“…The reduction of unsaturation in vegetable oils can increase their melting points and enhance resistance to oxidation that enables preservation for a longer period of time. Some trans fats may be generated in the process of partial hydrogenation [13]. 10.7).…”

Section: Hydrogenation Of Unsaturated Hydrocarbonsmentioning

confidence: 99%

Hydrogen Utilization in Chemical Processes

2014

Hydrogen Generation, Storage, and Utilization

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Margarines and Shortenings

Abstract: The article contains sections titled: 1. History 2. Properties of Margarine … Show more

Cited by 12 publications

References 14 publications

Tunability of the Adsorbate Binding on Bimetallic Alloy Nanoparticles for the Optimization of Catalytic Hydrogenation

Tunability of the Adsorbate Binding on Bimetallic Alloy Nanoparticles for the Optimization of Catalytic Hydrogenation

Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract

Hydrogen Utilization in Chemical Processes

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