STTP – A Supporting Tool for the Teaching of Physics Using Android Platform

Oliveira, Abílio; Dantas, Midiele; Dantas, P. V. S.; Queiroz, A. de P.D.; Neto, Agostinho

doi:10.1007/978-3-319-16486-1_89

Cited by 1 publication

(1 citation statement)

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“…The EIE margarine has a melting point ranging from 20-40℃, which does not produce a waxy mouthfeel and is preferable for use. In another study, it was found that there is a significant increase (p＜0.05) in the melting point after EIE (24.1-39.2℃) when compared to the initial blends (21.2-26.2℃) 19) . The EIE of fats and oil provides a wide range of melting profiles because of the higher diversity of fatty acid and TAG composition, further facilitating the formation of specific polymorphisms.…”

Section: Melting and Crystallization Behaviormentioning

confidence: 92%

Enzymatic Interesterification of Vegetable Oil:A Review on Physicochemical and Functional Properties, and Its Health Effects

et al. 2022

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In recent years, scientists and technologists have become increasingly interested in producing modified lipids with enhanced nutritional and functional properties. The application and functional properties of fats and oil depend on the composition and structure of triacylglycerols (TAG). As a result, lipid TAG changes can be used to synthesize tailored lipids with a broader range of applications. However, no natural edible oil is available with appropriate dietary and functional properties to meet the human recommended dietary allowances (RDA). On the other hand, the arising health concern is the transfat consumption produced during the chemical modification of vegetable oil through the partial hydrogenation process. Therefore, innovative technologies are shifting toward modifying fat and oil to improve their functionality. Enzymatic interesterification (EIE) is one of the emerging and novel technology to modify the technological traits of naturally available edible oil. It helps in modifying physicochemical, functional, oxidative, and nutritional characteristics of fats and oil due to the rearrangement of the fatty acid positions in the glycerol backbone after interesterification. Enzymatic interesterification utilizes lipase as a biocatalyst with specificity and selectivity to produce desired lipids. Alternation in the molecular structure of triacylglycerol results in changes in melting/dropping point, thermal properties, crystallization behavior, solid fat content, and oxidative stability. Because of its high acyl exchange reaction efficiency, simple reaction process, flexibility, eco-friendly, and generation of fewer by-products, (EIE) is gaining more attention as a substitute lipid modification approach. This review paper discusses the uses of EIE in developing modified fat with desirable physicochemical and nutritional properties. EIE is one of the potential techniques to modify vegetable oil's physicochemical, functional, and nutritional characteristics without producing any undesirable reaction products. EIE produces different modified lipids such as transfat-free margarine, plastic fat, bakery, confectionery fat, therapeutic oil, infant food, cocoa butter substitute, and equivalent.

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Section: Melting and Crystallization Behaviormentioning

confidence: 92%