To see the other types of publications on this topic, follow the link: Oil and fat fraction.
Journal articles on the topic 'Oil and fat fraction'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Oil and fat fraction.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Banks, William, John L. Clapperton, and Anne K. Girdler. "Fractional melting of hydrogenated milk fat." Journal of Dairy Research 56, no. 2 (1989): 265–73. http://dx.doi.org/10.1017/s0022029900026479.
Full textAbstract:
SummaryHydrogenated milk fats have been subjected to a process of fractional melting. In five of the six samples, the procedure yielded two fractions, defined as oil/upper solid and lower solid fractions, whilst in the remaining sample, three fractions (oil, upper solid and lower solid) were obtained. The oil and oil/upper solid fractions were rich in short-chain fatty acids (FA) (4:0 and 6:0), whereas the lower solid fractions contained large amounts of long-chain FA (16:0 and 18:0). Triglyceride distributions reflected these differences in FA composition, the oil and oil/upper solid fractions being dominated by triglycerides with carbon numbers (CN) 36–38; the dominant CN for the lower solid fraction was 48–54. Melting spectra, obtained using differential scanning calorimetry, showed that the ability of the fractionation procedure to separate on the basis of melting properties ranged from excellent to relatively poor, depending on the type of milk fat.
2
HABIB, M. A. "MODIFICATION OF THE RECOVERED LOW- GRADE FAT TO FORMULATE ECO-FRIENDLY LUBRICANT GREASE." Latin American Applied Research - An international journal 48, no. 1 (2018): 69–74. http://dx.doi.org/10.52292/j.laar.2018.261.
Full textAbstract:
This study presents utilization of the inedible by-product fat of the municipal massacres to formulate bio-based lubricant grease. Inedible animal fat of acceptable quality has been recovered through the wet rendering process. The recovered fat was sterilized and bleached using 200 ppm chlorine dioxide solutions. The acceptable saponification and iodine values of the fat emphasize that it can be used in the chemical industry as an oleochemical resource. The fat was fractionalized into two fractions; stearic and oleic. The lithium soap of the stearic fraction was employed as a thickener and the oleic fraction has been adapted for use as base oil, depending on its proportion of combination compared to the thickener. It was found that the ideal composition of the formulated bio-grease is 15-20 % thickener to 85-80 % base oil. The performance testing shows that the formulated grease has NGLI ranges between 2- 3. The grease can be utilized as a lubricant agent in machinery and gears with an acceptable lubricating performance.
3
Susik, Justyna, and Stanisław Ptasznik. "The Influence of the Ethanol Distillation Process on the Quality of Post-Fermentation Corn Oil with Respect to Corn Germ Oil." Food Biotechnology and Agricultural Science 78 (March 26, 2024): 8–12. https://doi.org/10.70734/fbas/190278.
Full textAbstract:
Post-fermented corn oil has a specific quality that differs from germ corn oils. In the fermentation process of corn starch, the fat fraction remains in the wort and is distilled with ethanol. The studies compared the fraction of corn fat isolated by hexane extraction differs from the fraction of fat isolated from the distillate broth. It has been observed that the alcohol distillation process itself does not negatively affect the basic quality parameters of the post-fermented oil. The oil after ethanol distillation was found to have much higher oxidation stability. The obtained results further indicate that post-fermentation oils differ in quality from germ corn oils in terms of acid number, hydroxyl number and oxidative stability, moreover they have a significant amount of carotenoids.
4
Sergeeva, A. S., A. V. Kasilyunas, E. G. Parfenova, and S. V. Medvedevskikh. "Primary Reference Measurement Procedures in the Food Industry: Usage Experience and Development Prospects." Measurement Standards. Reference Materials 19, no. 4 (2023): 83–98. http://dx.doi.org/10.20915/2077-1177-2023-19-4-83-98.
Full textAbstract:
This article reviews the usage experience and development prospects of four state primary reference measurement procedures (SPRMPs) created to provide metrological support of measurements in the food and agricultural industries. The SPRMPS certified in 2016–2019 include those of the mass fraction of fat, ash, and carbohydrates in food products and raw materials; of the mass fraction of crude fat (oil content) in oilseeds and related products. The mass fraction of fat, crude fat, and oil content is measured using the Randall method; the mass fraction of ash is determined by the thermogravimetric method; the mass fraction of carbohydrates (total sugar) is defined by iodometric titration. The considered SPRMPs were used to develop reference materials (RMs) for the composition of dairy and meat, egg powder, starch, baby food, oilseeds, related products, and compound feeds. SPRMPs implementation required extending the range of the manufactured RMs for new product groups. High-precision procedures for measuring the mass fraction of fat in liquid dairy products, fish, pastry, confectionery, and pasta products, as well as the mass fraction of lactose in liquid dairy products were developed and certified to describe the characteristics of dairy, pollock fillets, and wheat crackers composition.
5
Magadova, L. A., S. Pak, and A. G. Merkuryeva. "Research of Inhibitory, Lubricating and Emulsifying Ability of Products Based on Raw Materials of Plant Origin for Further Use in Drilling Fluids." Chemistry and Technology of Fuels and Oils 634, no. 6 (2022): 49–53. http://dx.doi.org/10.32935/0023-1169-2022-634-6-49-53.
Full textAbstract:
In this work inhibiting and emulsifying ability of products based on raw materials of plant origin and their derivatives for further use in drilling fluids has been studied. Derivatives of imidazolinium compounds based on fatty acids - waste oiland fat fraction and fatty acid esters obtained on the basis of waste oil and fat fraction and various С4-С12 alcohols have been studied. To study the emulsifying ability of waste oil and fat fraction and its derivatives different emulsions and emulsion drilling fluids were studied, where content of the hydrocarbon phase was varied in the range of 15-81%, contentof the emulsifier and clay powder.
6
Olsen, A. K., E. M. Bladbjerg, P. Marckmann, L. F. Larsen, and A. K. Hansen. "The Göttingen minipig as a model for postprandial hyperlipidaemia in man: experimental observations." Laboratory Animals 36, no. 4 (2002): 438–44. http://dx.doi.org/10.1258/002367702320389116.
Full textAbstract:
Postprandial hyperlipidaemia is believed to be atherogenic. This study aimed to establish a minipig model to investigate determinants of postprandial lipid metabolism. In a randomized cross-over design seven minipigs were subjected to six different feeding regimens: intragastric fat loads of 1, 2, and 4 g fat (Intralipid®, 20%) kg-1 in two fractions 1.5 h apart (1/3 first, 2/3 second), 2 g fat (Intralipid®) kg-1 in one fraction, and 2 g olive oil kg-1 in two fractions, all after pre-feeding with standard diet, and finally 2 g fat (Intralipid®) kg-1 in two fractions without pre-feeding. Blood was sampled before and hourly for 7 h after gavaging, and plasma triglycerides were measured. Triglycerides increased significantly in all the feeding regimens ( P < 0.001), except when olive oil was used as the fat source. A borderline significant dose-response effect of the Intralipid® dose on the triglyceride response was observed. We found no significant differences in triglyceride response whether 2 g fat (Intralipid®) kg-1 was given in one or two fractions, with or without pre-feeding. We conclude that postprandial hyperlipidaemia in minipigs can be induced by gavaging an emulgated lipid solution (1-4 g fat/kg, Intralipid®), while olive oil is not applicable. There is no need to administer the fat fractionated or to withhold food prior to administration.
7
Dolmatova, O. I., and A. S. Sharshov. "The study of the properties of sweet cream butter with flavoring components." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 3 (2018): 220–23. http://dx.doi.org/10.20914/2310-1202-2018-3-220-223.
Full textAbstract:
The technology of sweet-sour dessert oil with maple syrup has been developed. It is of scientific interest to study its quality indices when stored. The organoleptic characteristics of the butter of the sweetener with flavor components were determined in the scores. The score of the ball was 20 points. The chemical parameters of sweet dessert oil with maple syrup are found: mass fraction of fat, not less than – 62%, mass fraction of dry substances, not less – 9,5%, mass fraction of moisture, not more than – 28,5%. The conformity of oil indicators with the norms specified in TP TS 033/2013 for cream butter with the components is established: mass fraction of fat – 50 to 69%, mass fraction of moisture – 16 to 45%. The thermostability of butter of sweet-dessert dessert oil with maple syrup has been determined – 0,7, i.e. the indicator is characterized as satisfactory. A good consistency of sweet dessert oil with maple syrup is found on the slice – the plate has a dense, even surface and edges, with slight pressure bending. The shelf life of sweet dessert oil with maple syrup is 15 days. Acidity of the fat phase was determined over a period of 21 days (taking into account the time reserve). The index of acidity of the analyzed sample for 15 days was – 2.7 °C, which corresponds to the norm. Estimation of the acidity of the fatty phase and the acidity of the plasma of the oil showed an insignificant increase during the warranty period of shelf life. The stability of fatty oil of sweet-dessert dessert with maple syrup has been determined. During the experiment, the color became yellow, the smell is sweet, creamy, pleasant, the aroma of maple syrup is pronounced. The specimen withstood the test for 8 hours, no damage to the fat is noted. The microbiological parameters of the oil have been determined. The conformity of oil with the requirements of State standard 32899–2014 and TP TS 033/2013 during storage is established.
8
Wang, Qi, Yang Zhu, Zhichao Ji, and Jianshe Chen. "Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution." Foods 10, no. 12 (2021): 3024. http://dx.doi.org/10.3390/foods10123024.
Full textAbstract:
The functional and sensory properties of food emulsion are thought to be complicated and influenced by many factors, such as the emulsifier, oil/fat mass fraction, and size of oil/fat droplets. In addition, the perceived texture of food emulsion during oral processing is mainly dominated by its rheological and tribological responses. This study investigated the effect of droplet size distribution as well as the content of oil droplets on the lubrication and sensory properties of o/w emulsion systems. Friction curves for reconstituted milk samples (composition: skimmed milk and milk cream) and Casein sodium salt (hereinafter referred to as CSS) stabilized model emulsions (olive oil as oil phase) were obtained using a soft texture analyzer tribometer with a three ball-on-disc setup combined with a soft surfaces (PDMS) tribology system. Sensory discrimination was conducted by 22 participants using an intensity scoring method. Stribeck curve analyses showed that, for reconstituted milk samples with similar rheological properties, increasing the volume fraction of oil/fat droplets in the size range of 1–10 µm will significantly enhance lubrication, while for CSS-stabilized emulsions, the size effect of oil/fat droplets reduced to around 1 µm. Surprisingly, once the size of oil/fat droplets of both systems reached nano size (d90 = 0.3 µm), increasing the oil/fat content gave no further enhancement, and the friction coefficient showed no significant difference (p > 0.05). Results from sensory analysis show that consumers are capable of discriminating emulsions, which vary in oil/fat droplet size and in oil/fat content (p < 0.01). However, it appeared that the discrimination capability of the panelist was significantly reduced for emulsions containing nano-sized droplets.
9
Kosiyanant, Patchara, Garima Pande, Wanna Tungjaroenchai, and Casimir C. Akoh. "Lipase – catalyzed Modification of Rice Bran Oil Solid Fat Fraction." Journal of Oleo Science 67, no. 10 (2018): 1299–306. http://dx.doi.org/10.5650/jos.ess18078.
Full text
10
Engström, Karl Gunnar, and Micael Appelblad. "Fat reduction in pericardial suction blood by spontaneous density separation: an experimental model on human liquid fat versus soya oil." Perfusion 18, no. 1 (2003): 39–45. http://dx.doi.org/10.1191/0267659103pf644oa.
Full textAbstract:
Pericardial suction blood (PSB) contains mediastinal liquid wound fat with an embolic potential to cause brain damage after cardiopulmonary bypass (CPB). The aims were to measure how fat separates spontaneously from blood by density and how temperature and fat surface adhesion affect the results under experimental conditions. Human liquid fat was heat-extracted from retrieved pericardial fat tissue of coronary artery bypass graft (CABG) patients ( n=10). Human fat or soya oil, 5% and 10%, respectively, were mixed with postoperatively shed mediastinal blood ( n=20). The mixture was loaded into a temperature-controlled (37°C, 20°C, 10°C) vertical separation column. At 1, 2.5, 5 and 10 minutes, the blood was collected in five fractions, representing layers of density separation, followed by centrifugation. Human fat solidified at 8°C. Soya oil remained liquid below 0°C. Soya oil separated fast in water, but was slower in blood. At 10 minutes and 37°C 73±6% of added soya oil was found in the top 20% fraction. Human fat at 37°C behaved similarly to soya oil, with 58-2% separation at 10 minutes. However, at lower temperatures the density separation became less efficient ( p<0.001), whereas human fat more effectively adhered to the walls of the column, which added to the removal. In total, 66%-78% of the human fat was removed, depending on temperature. In conclusion, fat in PSB can be reduced by simple density separation and surface adhesion while it is temporarily retained from the CPB circuit.
11
Unger, Allison, Thomas Jetton, Emily Bono, James Whitley, and Jana Kraft. "Incorporation of Fatty Acids as a Biomarker of Dietary Intake and Source is Fatty Acid and Blood Fraction Specific in CD-1 Mice." Current Developments in Nutrition 4, Supplement_2 (2020): 483. http://dx.doi.org/10.1093/cdn/nzaa045_116.
Full textAbstract:
Abstract Objectives Accurate biomarkers of fatty acid (FA) intake and source (e.g., diet-derived FA) are an important assessment tool to study the role of dietary fat quality on metabolic health. The purpose of this study was to assess the incorporation of unique, dietary FA from fish oil, echium oil, and dairy fat into the red blood cell membranes (RBCM), plasma phospholipids (PPL), and plasma cholesterol esters (PCE) of genetically-outbred CD-1 mice. Methods At one month of age, mice were assigned to one of four isocaloric diets consisting either of a control fat blend or the control fat blend supplemented (30%) with fish oil, echium oil, or dairy fat (n = 10/diet/sex). After 52 weeks of feeding, cardiac blood was collected for FA analysis of RBCM, PPL, and PCE using gas-liquid chromatography. Results Expectedly, a higher proportion of fish-derived FA (eicosapentaenoic acid and docosahexaenoic acid) was observed in the RBCM and PCE of fish oil-fed mice (P &lt; 0.0001). Accordingly, a greater proportion of echium oil-derived γ-linolenic acid was incorporated into all blood fractions of echium oil-fed mice (P &lt; 0.0001). Yet, stearidonic acid, specific to echium oil, was not detected in the RBCM of mice, and no differences in the proportion of stearidonic acid were found in the PPL and PCE. Odd-chain FA (pentadecanoic acid and heptadecanoic acid) were not exclusively enriched in the blood fractions of dairy-fed mice. Conversely, trans-palmitoleic acid, vaccenic acid, rumenic acid, and branched-chain FA were differentially incorporated into the PPL and PCE, while not detected in the RBCM. Conclusions In summary, unique, diet-derived FA are differentially incorporated into the blood fractions of mice, indicating that the incorporation of dietary FA into blood fractions is highly dependent upon the FA species. Therefore, diet-derived FA cannot be used universally as a reliable biomarker to validate dietary FA source in mice, rather, the specific FA and blood fraction must be carefully considered. Funding Sources Armin Grams Memorial Research Award, UVM Robert Larner, M.D. College of Medicine; USDA-NIFA Hatch Fund (accession number: 1,006,628).
12
Batariuc, Ana, Mădălina Ungureanu-Iuga, and Silvia Mironeasa. "Characterization of Sorghum Processed through Dry Heat Treatment and Milling." Applied Sciences 12, no. 15 (2022): 7630. http://dx.doi.org/10.3390/app12157630.
Full textAbstract:
Sorghum grain nutritional quality can be enhanced by applying dry heat treatments. The purpose of this study was to investigate the effects of dry heat treatment at two temperatures (121 and 14 °C) with three fractionation factors (S fraction < 200 μm, M fraction 200–250 μm and, L fraction > 300 μm) on sorghum flour chemical and functional properties, to optimize processes by means of a desirability function, and to characterize the optimal products. Treatment temperature negatively affected oil- and water-absorption capacity, protein and moisture contents, while the opposite trend was obtained for hydration capacity, swelling power, emulsifying properties, fat, ash, and carbohydrate content. Sorghum flour fractions positively influenced the hydration and water-retention capacities, emulsifying properties, and protein and carbohydrate content, while oil absorption, swelling power, fat, ash, and moisture were negatively affected. The optimal processing determined for each fraction was heat treatment at 121.00 °C for S fraction, 132.11 °C for M, and 139.47 °C for L. Optimal product characterization revealed that the color, bioactive properties, and protein and starch structures of the optimal samples had changed after heat treatment, depending on the fraction. These findings could be helpful for the cereal industry, since sorghum flour could be an alternative for conventional crops for the development of new products, such as snacks, baked goods, and pasta.
13
Levitskiy, А. P., Yu A. Levitskiy, I. A. Selivanska, А. P. Lapinska та V. V. Velichko. "HIGH OLEIC SUNFLOWER OIL DECREASES ENDOGENOUS BIOSYNTHESIS OF ENERGY FATTY ACIDS AND INCREASES ENDOGENOUS BIOSYNTHESIS OF ω-3 LONG-CHAIN PUFA". Grain Products and Mixed Fodder’s 22, № 4 (2022): 36–40. http://dx.doi.org/10.15673/gpmf.v22i4.2574.
Full textAbstract:
The work shows that Fatty acids of dietary fats provide two main functions in the human and animal body: energy and structural-regulatory, Polyunsaturated fatty acids (PUFA) are the basis of membrane lipids of all cells of the body The structure and functional activity of cells, their resistance to pathogenic factors depends on the ratio of ω-6 / ω-3 PUFA. Аdherence to recommended metabolic energy reserves in poultry feed is essential to optimize feed costs. The use of oils or fats is a common economic practice in modern poultry production. Energy functions are carried out due to the oxidation of energy fatty acids in mitochondria, which include, first of all, palmitic (С16:0), palmitooleic (С16:0), stearic (С18:1) and oleic (С18:1). In addition to providing energy, edible oil can also enhance dietary palatability, reduce dustiness, and increase lipoprotein hydrolysis to promote the production of essential fatty acids. Adipose tissue should be considered not only as a source of various fatty acids, but also as an important endocrine organ that takes an active part in the activity of the immune system. To determine the effect of a diet with high oleic sunflower oil on the content of energy fatty acids (EFA) and long-chain PUFA (LCPUFA) in rat liver lipids. We used high oleic sunflower oil (HOSO) containing 85.5% oleic acid. The rats were fed a fat-free diet (FFD) and diets with 5 or 15% HOSO for 35 days. Lipids were extracted from the liver and separated into three fractions: neutral lipids (NL), phospholipids (PL) and free fatty acids (FFA). The fatty acid composition of lipid fractions was determined by gas chromatography. FFA are the sum of the following acids:С16:0, С16:1, С18:0, С18:1andС18:2. LCPUFA are presented С20:4 ω-6, С20:5 ω-3, С22:5 ω-3and С22:6 ω-3. Most of all, EFA is contained in the NL fraction (89%), then in the PL fraction (79%), and least of all in the FFA fraction (68%). LCPUFA is found most of all in the FFA fraction (20%), then in the PL fraction (13%), and least of all in the NL fraction (2%). In rats that received fat diets, the content of EFA increased in the NL fraction by 2-3%, in the FFA fraction by 5-8%, and did not change in the PL fraction. The content of LCPUFA ω-6 (arachidonic acid) with fat nutrition dose-dependently decreases in the fraction of NL and FFA and does not change in the fraction of PL. On the contrary, the content of ω-3 LCPUFA increases in rats treated with HOSO in all lipid fractions. Also, the ω-6/ω-3 LCPUFA ratio is significantly reduced in rats treated with HOSO. Consumption of HOSO stimulates endogenous biosynthesis of ω-3 LCPUFA.
14
Kauser, Heena, Shilpashree BG, Neelam Upadhyay та H. Devaraja Naik. "Estimation of β-sitosterol as a tool to detect ghee adulteration with palm oil". Indian Journal of Dairy Science 77, № 5 (2024): 416–21. https://doi.org/10.33785/ijds.2024.v77i05.003.
Full textAbstract:
Ghee is a popular dairy product in India and most expensive fat in India so it is prone to adulteration with highly manipulated inexpensive oils/fats, especially during the lean season. Dry fractionation is the most cost-effective method of modifying the physical properties of milk fat. β-sitosterol is a principal sterol in edible oil (palm oil). The use of chromatography to separate sterols from ghee fractions could be a novel way to distinguish between β-sitosterol and cholesterol. In the current study, ghee was added with palm oil at levels of 0, 5, 10 and 20%.β-sitosterol was estimated qualitatively using the reverse phase-thin layer chromatography method (RP-TLC) and found better spot in liquid fraction than control ghee even at a 5 % level. This result was quantified using RP-HPLC and shows L20 with palmoil (5%) 0.1755 ppm concentration, S20 with palm oil (5%) 0.0755ppm concentration.
15
Sokolova, L. O., I. V. Sukha, O. A. Panfilova, V. I. Ovcharov, and V. O. Tyshchenko. "Evaluation of the possibility of using regenerating oil and fat industry waste in elastomeric compound." Voprosy Khimii i Khimicheskoi Tekhnologii, no. 1 (March 2023): 89–99. http://dx.doi.org/10.32434/0321-4095-2023-146-1-89-99.
Full textAbstract:
The paper reports the way of regenerating the oil and fat industry waste by using in elastomeric composition based on polydiene. Chemical composition, physical and mechanical properties of oil- and wax-containing fraction as a secondary raw material of sunflower oil production were determined using modern instrumental methods. The complex of technological, vulcanization, physical, mechanical, and other properties of filled and non-filled model elastomeric composition based on butadiene--methylstyrene rubber with 1.5 phr of oil- and wax-containing fraction was studied. The feasibility of using the studied bio-additives in filled elastomeric compositions with provides a high level of their properties and widens the range of ecologically safe ingredients from renewable plant raw material.
16
Demchenko, Elena, Tatiana Savenkova, and Inessa Mizinchikova. "Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies." Food Processing: Techniques and Technology 51, no. 4 (2022): 674–89. http://dx.doi.org/10.21603/2074-9414-2021-4-674-689.
Full textAbstract:
Introduction. The quality profile and nutritional values of cookies depend on the raw material. The research objective was to study the effect of oils and fats on the quality characteristics and storage capacity of cookies.
 Study objects and methods. The study involved such types of oils and fats as margarine, confectionery fat, milk fat substitute, palm oil, sunflower oil, and high oleic sunflower oil. It was based on standard methods of sensory, physicochemical, structural, and rheological analyses.
 Results and discussion. The experimental formulations relied on contemporary dilatory recommendations, consumer acceptability, and traditionality of sensory indicators. The mass fraction of fat was limited to ≤ 18%; added sugars – to ≤ 22%; salt – to ≤ 0.3%. For each type of oil and fat, as set of experiments was performed to define the optimal technological emulsion and dough parameters. Other aspects involved the patterns of moisture transfer, indicators of oxidative spoilage, fatty acid composition, sensory properties, physicochemical and microbiological indicators, storage capacity, etc. The samples with vegetable oils instead of fat had a lower content of saturated fatty acids, which fell from 8–9 to 2–3 g/100 g. However, the risk of oxidative spoilage increased significantly. On storage day 104, the content of linoleic acid in the samples with sunflower oil decreased from 62.0 to 60.4%, while the samples with high oleic sunflower oil maintained the same level of linoleic acid. The samples with confectionery fat and palm oil demonstrated the lowest rate of oxidative processes, while those with margarine and milk fat substitute had the best sensory profile after storage.
 Conclusion. The cookies with sunflower oil and high oleic sunflower oil appeared to have a shelf life of two months, while for those with milk fat substitute, margarine, palm oil, and confectionery fat it was six months. Further research should focus on various emulsifiers and antioxidants capable of forming bonds with proteins and starch fractions of flour, which could increase the resistance of liquid vegetable oils to oxidation.
17
Helikh, Anna, Vladyslav Prymenko, Olha Vasylenko, and Ivan Prikhodko. "The Study of Quality and Safety Indicators of Mayonnaise on the Basis of Hemp Oil." Restaurant and Hotel Consulting. Innovations 4, no. 2 (2021): 345–60. https://doi.org/10.31866/2616-7468.4.2.2021.249104.
Full textAbstract:
Topicality. Sauces are an integral part of most dishes, which are prepared from a variety of products: meat, fish, seafood, vegetables. They give the dishes juiciness, add variety to the aesthetic appearance of the dish and complement their taste, increase calories, and nutritional value. The most common sauces are culinary sauces of the emulsion type, in particular, mayonnaise and its derivatives. Nowadays, the oil and fat industry produces a whole “line” of mayonnaise products with various additives that improve the taste, structure and increase the shelf life. The oil and fat industry is at a stage when its development can no longer be carried out by traditional methods, new approaches and solutions are needed. Trends in balanced and healthy diet are forcing producers to look for new approaches for the production of classic mayonnaise with high biological value and high quality characteristics. The problem of nutrition optimisation in terms of the content of essential nutrients, such as fatty acids, can be solved by introducing into the recipe some composition, such as an oil- fat base, vegetable oils are rich in polyunsaturated fatty acids ω-3 and ω-6. One of the promising areas of production of emulsion products, such as mayonnaise sauce, is the introduction of standard recipes for full or partial replacement of sunflower oil with hemp oil, in order to improve biological value, while maintaining high organoleptic, structural and mechanical properties and safety. Among the essential nutrients needed to maintain homeostasis of the human body are polyunsaturated fatty acids, the source of which is hemp oil. Hemp oil contains natural antioxidants, which gives a raised resistance to oxidation, despite the natural high content of ω-3 and ω-6 fatty acids. One of the ways to implement the innovative idea is the partial or complete replacement of the oil-fat fraction of the emulsion-type mayonnaise sauce with hemp oil in a mass fraction of introduction into the recipe (50%, 75%, and 100%). The aim of the study is to research the quality of mayonnaise sauce with partial or complete substitution of oil, and fat fraction for hemp oil, namely their organoleptic, physicochemical (effective viscosity, emulsion stability, acidity, acid and peroxide value) indicators, to investigate the fatty acid composition developed samples of mayonnaise sauce, based on hemp oil, and investigate the change in microbiological parameters during storage. This will expand the range of quality foods, enriched with essential nutrients. The following research methods are used in this article: standard methods of organoleptic profile analysis, structural-mechanical, standard methods of research of fatty acid composition, and methods of determining microbiological parameters. The results of this study are processed using modern computer programmes. Results. The expediency of using mayonnaise, based mayonnaise sauce technology, during the development of hemp oil sauce technology, has been theoretically and experimentally substantiated, and formulations of these mayonnaises have been elaborated. Based on the organoleptic analysis, it is determined that the use of hemp oil in the technology of mayonnaise sauce has a positive effect on its organoleptic characteristics. The study of the fatty acid composition shows that the optimal ratio of fatty acids of the groups ω-3: ω-6, as 1:4, has a sample of mayonnaise sauce (M2), containing 75% of hemp oil in its composition. The analysis of the fatty acid composition also confirms the functionality of all developed samples of mayonnaise. It is found that all elaborated samples of mayonnaise, based on hemp oil, fully comply with the normative indicators of structure (effective viscosity and stability of the emulsion), and quality indicators (pH, acid number, and peroxide value). It is investigated that the microbiological parameters of the control sample of mayonnaise and experimental samples with partial or complete replacement of the oil and fat fraction with hemp oil during storage (28 days) indicate that opportunistic and pathogenic microflora are within acceptable values. Conclusions and discussion. The studied quality indicators make it possible to substantiate the technology of mayonnaise sauce based on hemp oil with increased biological value.
18
Park, Phil June, Chan-Su Rha, and Sung Tae Kim. "Theaflavin-Enriched Fraction Stimulates Adipogenesis in Human Subcutaneous Fat Cells." International Journal of Molecular Sciences 20, no. 8 (2019): 2034. http://dx.doi.org/10.3390/ijms20082034.
Full textAbstract:
Skin provides the first defense line against the environment while preserving physiological homeostasis. Subcutaneous tissues including fat depots that are important for maintaining skin structure and alleviating senescence are altered during aging. This study investigated whether theaflavin (TF) in green tea (GT) has skin rejuvenation effects. Specifically, we examined whether high ratio of TF contents can induce the subcutaneous adipogenesis supporting skin structure by modulating lipid metabolism. The co-fermented GT (CoF-GT) fraction containing a high level of TF was obtained by co-fermentation with garland chrysanthemum (Chrysanthemum coronarium) and the conventionally fermented GT (F-GT) fraction was also obtained. The effects of the CoF- or F-GT fractions on adipogenesis were assessed using primary human subcutaneous fat cells (hSCF). Adipogenesis was evaluated based on lipid droplet (LD) formation, as visualized by Oil Red O staining; by analyzing of adipogenesis-related factors by real-time quantitative polyperase chain reaction (RT-qPCR); and by measuring the concentration of adiponectin released into the culture medium by enzyme-linked immunosorbent assay. TF-enriched CoF-GT fraction did not adversely affect hSCF cell viability but induced their adipogenic differentiation, as evidenced by LD formation, upregulation of adipogenesis-related genes, and adiponectin secretion. TF and TF-enriched CoF-GT fraction promoted differentiation of hSCFs and can therefore be used as an ingredient in rejuvenating agents.
19
JACKSON, Kim G., M. Denise ROBERTSON, Barbara A. FIELDING, Keith N. FRAYN, and Christine M. WILLIAMS. "Measurement of apolipoprotein B-48 in the Svedberg flotation rate (Sf)>400, Sf 60–400 and Sf 20–60 lipoprotein fractions reveals novel findings with respect to the effects of dietary fatty acids on triacylglycerol-rich lipoproteins in postmenopausal women." Clinical Science 103, no. 3 (2002): 227–37. http://dx.doi.org/10.1042/cs1030227.
Full textAbstract:
The present study was designed to examine whether the type of fat ingested in an initial test meal influences the response and density distribution of dietary-derived lipoproteins in the Svedberg flotation rate (Sf)>400, Sf 60 - 400 and Sf 20 - 60 lipoprotein fractions. A single-blind randomized within-subject crossover design was used to study the effects of palm oil, safflower oil, a mixture of fish and safflower oil, and olive oil on postprandial apolipoprotein (apo) B-48, retinyl ester and triacylglycerol responses in each lipoprotein fraction following an initial test meal containing one of the oils and a second standardized test meal. For all dietary oils, late postprandial (300min) concentrations of triacylglycerol and apo B-48 were significantly higher in the Sf 60 - 400 fraction than in the Sf>400 fraction (P<0.02). Significantly greater apo B-48 incremental areas under the curve (IAUCs) were also observed in the Sf 60 - 400 fraction than in the Sf>400 fraction following palm oil, safflower oil and olive oil (P<0.04), with a similar non-significant trend for fish/safflower oil. Olive oil resulted in a significantly greater apo B-48 IAUC in the Sf>400 fraction (P<0.02) than did any of the other dietary oils, as well as a tendency for a higher IAUC in the Sf 60 - 400 fraction compared with the palm, safflower and fish/safflower oils. In conclusion, we have found that the majority of intestinally derived lipoproteins present in the circulation following meals enriched with saturated, polyunsaturated or monounsaturated fatty acids are of the density and size of small chylomicrons and chylomicron remnants. Olive oil resulted in a greater apo B-48 response compared with the other dietary oils following sequential test meals, suggesting the formation of a greater number of small (Sf 60 - 400) and large (Sf>400) apo B-48-containing lipoproteins in response to this dietary oil.
20
Bedrníček, Jan, František Lorenc, Markéta Jarošová, et al. "Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread." Antioxidants 11, no. 10 (2022): 2022. http://dx.doi.org/10.3390/antiox11102022.
Full textAbstract:
The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient. Therefore, the study aimed at investigating the effects of the addition of milk thistle oilseed cake (MTOC) flour fractions obtained via dry sieving, differing in particle size (unsieved; coarse: >710 µm; medium: 315–710 µm; and fine: <315 µm), on the quality of gluten-free bread and stability of silymarin during breadmaking. The 10% addition of the fractions into gluten-free bread increased the protein, fibre, fat, ash and silymarin content. The breads with the coarse fraction had the highest content of fibre, whereas the breads with the fine fraction excelled in protein, fat and ash content. The medium fraction was characterized as the richest source of silymarin, whilst the fine fraction was the poorest. Silymarin constituents were slightly released during dough rising but also partially decomposed during baking; moreover, silydianin was the most susceptible and degraded the most. The enriched breads had better sensory and textural properties compared to the control bread. The results suggest that MTOC flour fractions can improve the potential health benefits and nutritional profile of gluten-free bread.
21
Perez-Santana, Melissa, Gloria B. Cagampang, Christopher Nieves, Victor Cedeño, and Andrew J. MacIntosh. "Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies." Foods 11, no. 18 (2022): 2793. http://dx.doi.org/10.3390/foods11182793.
Full textAbstract:
Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However, saturated and trans-fats have been shown to cause detrimental health effects, motivating their replacement by unsaturated fats. High oleic palm oil (HOPO) is a novel oil with lower saturated fat and higher oleic acid compared to traditional palm oil (TPO). High oleic red olein (HORO) is a carotene-rich fraction of HOPO. Emulsified shortenings with 30% saturated fat containing HOPO, HORO, and TPO were produced. All shortenings resulted in similar onset temperatures of crystallization and melting points through DSC. Mid-melting peaks observed on TPO where absent in HOPO and HORO shortenings, reflected in lower hardness and calculated SFC of HOPO and HORO shortenings vs. TPO shortening. However, physical properties of shortening-containing cookies were not statistically different. It was demonstrated how HOPO and HORO can be used as alternative fats to TPO in the making of shortenings to be used in baking applications.
22
Belokurova, Yu A., and M. L. Zolotavina. "Changes in quality indicators of seeds of cereals, oil crops and their processed products." Oil Crops 187, no. 3 (2021): 43–52. http://dx.doi.org/10.25230/2412-608x-2021-3-187-43-52.
Full textAbstract:
We analyzed qualitative (biochemical) and safety indicators (toxic elements) in seeds of cereals, oil crops and products of their processing, the comparison of the biochemical traits of the corresponding crops for two years (yields of 2019 and 2020) was conducted. The purpose of the work is a comparative estimation of qualitative and safety indicators (toxic elements) in seeds of cereals, oil crops and products of their processing (for two years). As material of the research there were used seeds of cereals (wheat, corn), seeds of oil crops (sunflower, soybean) and products of their processing (sunflower cake, sunflower meal, mixed feed for pigs). The analysis was carried out by gravimetric, titrimetric and atomic absorption methods. As a result of the study there were noted the high values of the following indicators: the mass fraction of moisture in seeds of cereals and their processed products; the mass fraction of crude protein and crude fiber in seeds of oil crops and their processed products; the mass fraction of crude fat and crude ash in the seeds of oil crops; concentrations of toxic elements (cadmium and mercury) did not exceed the limit of permissible concentrations. There was practically no change in the concentration in the two-year dynamics in the mass fraction: of moisture in seeds of oil crops; of protein in processed products; of crude fat, crude fiber, and crude ash; the contents of cadmium and mercury in all studied objects.
23
Natalia, Sytnik, Kunitsia Ekaterina, Mazaeva Viktoria, et al. "Rational conditions of fatty acids obtaining by soapstock treatment with sulfuric acid." Eastern-European Journal of Enterprise Technologies 4, no. 6 (112) (2021): 6–13. https://doi.org/10.15587/1729-4061.2021.236984.
Full textAbstract:
As a result of alkaline neutralization of oils, a significant amount of soapstock is formed, the utilization of which creates an environmental and economic problem. The production of fatty acids from soapstock using sulfuric acid decomposition is investigated in this work. The peculiarity of the work is the determination of regression dependences of the yield and neutralization number of fatty acids on the soapstock processing conditions: temperature and duration. Soapstock obtained after neutralization of sunflower oil was used as raw material. Soapstock indicators: mass fraction of moisture – 15.4 %, total fat – 71.9 %, fatty acids – 64.5 %, neutral fat – 7.4 %. Rational conditions of soapstock processing are determined: temperature (90–95) °С, duration 40 min. Under these conditions, the fatty acid yield is 79.0 %, the neutralization number is 180.0 mg KOH/g. Quality indicators of the obtained fatty acids: mass fraction of moisture and volatile substances – 1.8 %, mass fraction of total fat – 97.0 %, cleavage depth – 64.5 % of oleic acid, the presence of mineral acids – no. Fatty acids correspond to fatty acids of the first grade according to DSTU 4860 (CAS 61788-66-7). An increase in the temperature and duration of soapstock contact with sulfuric acid increases the yield and neutralization number of fatty acids. This is due to a decrease in the viscosity of the reaction medium, an increase in the depth of cleavage of soapstock soaps with sulfuric acid, an increase in the intensity and duration of mass transfer. The developed rational conditions allow obtaining fatty acids from soapstock, which correspond in composition to fatty acids from refined deodorized sunflower oil. The results allow solving a number of economic and environmental problems associated with soapstock utilization and can be implemented in oil refineries and fatty acid production
24
Levitsky, A., V. Velichko, I. Selivanskaya, and A. Lapinskaya. "Effect of dietary fats on endogenous oleic acid biosynthesis in rat liver." Journal of Education, Health and Sport 12, no. 2 (2022): 262–73. http://dx.doi.org/10.12775/jehs.2022.12.02.028.
Full textAbstract:
Aim: Determine the effect of dietary fats with different fatty acid composition on the biosynthesis of oleic acid and its metabolic precursors in the liver .
 Methods: High linoleic sunflower oil (HLSO), high oleic sunflower oil (HOSO) and palm oil (PO) were used. Rats were fed a semi-synthetic fat-free diet (FFD) and fat diets containing 5 % of the above oils (instead of starch) for 30 days. Liver lipids were divided into 3 fractions: neutral lipids (NL), phospholipids (PL) and free fatty acids (FFA). The fatty acid composition of the fractions was determined by gas chromatography. The “activity” of fatty acid synthase was determined from the total content of the products of this reaction (C16:0 and C16:1). The “activity” of palmitic acid elongase was determined by the ratio С18:0/С16:0, as well as by the formula (С18:0+С18:1)/(С16:0–С16:1). The “activity” of stearic acid desaturase (SCD1) was determined by the ratio C16:1/C16:0 (SCD16) and by the ratio C18:1/C18:0 (SCD18).
 Results: In rats treated with fat diets, the content of palmitic and oleic acids is reduced only in the NL fraction, and to the greatest extent when consuming the diet with HLSO. The “activity” of palmitic acid elongase increases significantly with the consumption of a diet with HLSO. SCD16 desaturase “activity” decreases with fat diet, while SCD18 desaturase “activity” increases. The level of SCD18 is significantly higher than the level of SCD16. Consumption of HLSO reduces the content of ω-3 PUFA in rat liver lipids, while the intake of HOSO increases it.
 Conclusions: HLSO diet reduces the endogenous biosynthesis of oleic and palmitic acids, as determined by the analysis of the rat liver NL fraction. A fat diet reduces SCD16 “activity” but increases SCD18 “activity”, especially when fed a diet with HOSO. The diet with HLSO reduces the content of ω-3 PUFA in liver lipids.
25
Levitsky, A., V. Velichko, I. Selivanskaya, and A. Lapinskaya. "Effect of dietary fats on endogenous oleic acid biosynthesis in rat liver." Journal of Education, Health and Sport 12, no. 2 (2022): 262–73. http://dx.doi.org/10.12775/jehs.2022.12.02.028.
Full textAbstract:
Aim: Determine the effect of dietary fats with different fatty acid composition on the biosynthesis of oleic acid and its metabolic precursors in the liver .
 Methods: High linoleic sunflower oil (HLSO), high oleic sunflower oil (HOSO) and palm oil (PO) were used. Rats were fed a semi-synthetic fat-free diet (FFD) and fat diets containing 5 % of the above oils (instead of starch) for 30 days. Liver lipids were divided into 3 fractions: neutral lipids (NL), phospholipids (PL) and free fatty acids (FFA). The fatty acid composition of the fractions was determined by gas chromatography. The “activity” of fatty acid synthase was determined from the total content of the products of this reaction (C16:0 and C16:1). The “activity” of palmitic acid elongase was determined by the ratio С18:0/С16:0, as well as by the formula (С18:0+С18:1)/(С16:0–С16:1). The “activity” of stearic acid desaturase (SCD1) was determined by the ratio C16:1/C16:0 (SCD16) and by the ratio C18:1/C18:0 (SCD18).
 Results: In rats treated with fat diets, the content of palmitic and oleic acids is reduced only in the NL fraction, and to the greatest extent when consuming the diet with HLSO. The “activity” of palmitic acid elongase increases significantly with the consumption of a diet with HLSO. SCD16 desaturase “activity” decreases with fat diet, while SCD18 desaturase “activity” increases. The level of SCD18 is significantly higher than the level of SCD16. Consumption of HLSO reduces the content of ω-3 PUFA in rat liver lipids, while the intake of HOSO increases it.
 Conclusions: HLSO diet reduces the endogenous biosynthesis of oleic and palmitic acids, as determined by the analysis of the rat liver NL fraction. A fat diet reduces SCD16 “activity” but increases SCD18 “activity”, especially when fed a diet with HOSO. The diet with HLSO reduces the content of ω-3 PUFA in liver lipids.
26
Levitsky, A., A. Gozhenko, V. Velichko, and I. Selivanskaya. "The effect of dietary fat supplements on the activity of palmitic and stearic acid desaturases based on the results of a study of the fatty acid composition of neutral lipids in blood serum and liver of rats receiving a fat-free diet." Journal of Education, Health and Sport 12, no. 1 (2022): 197–206. http://dx.doi.org/10.12775/jehs.2022.12.01.016.
Full textAbstract:
Background. Desaturase enzymes are involved in the formation of monoenoic acids from saturated fatty acids. One such enzyme is stearyl-CoA-desaturase (SCD1), which converts stearic acid to oleic acid. The aim of this work was to determine the effect of edible fats with different fatty acid compositions on SCD1 activity.
 Methods. High linoleic sunflower oil (HLSO), high oleic sunflower oil (HOSO) and palm oil (PO) were used. The rats were fed for 30 days with a semi-synthetic diet that did not contain any fats (FFD) and fat diets containing 5 % of each of the above oils. In animals, lipids were extracted from serum and liver and divided into 3 fractions: neutral lipids (NL), phospholipids (PL), and free fatty acids (FFA).
 The fatty acid composition of each fraction was determined by gas chromatography. The SCD18 activity was determined by the C18:1 n-9/C18:0 ‒ ratio, and the SCD16 activity was determined by the C16:1 n-7/C16:0 ratio.
 Results. A higher activity of SCD16 and SCD18 was found in the NL fraction, and the activity of SCD18 significantly exceeds that of SCD16. A decrease in the content of C16:0, C16:1 and C18:0 in the NL fraction of the liver and blood serum was shown. The activity of SCD16 in blood serum and liver decreases in rats fed fat diets, while the activity of SCD18 does not decrease, and even increases with the consumption of HOSO.
 Conclusions. To determine the SCD1 activity, it is advisable to use the C18:1/C18:0 ratio in terms of the level of fatty acids in the NL fraction. Fatty diet inhibits SCD16 activity, and consumption of HOSO increases SCD18 activity.
27
Güçlü, Hülya, Aziz Tekin, and Sajad Pirsa. "Formulation and production of trans acid-free hard stock margarine using interesterification." Latin American Applied Research - An international journal 55, no. 1 (2025): 103–12. https://doi.org/10.52292/j.laar.2025.3497.
Full textAbstract:
In this study various blends were prepared from different vegetable sources in order to determine the proper fat ratio for preparing fat phases of the trans-free margarines. The selected fats were included palm oil (PO), fully hydrogenated soybean oil (FH), and palm oil stearin (POS) fraction and the liquid oils were included sunflower oil (SF) and cotton oil (C). The blended oils were interesterified after blending in the ratios according to the proposed experimental design. The blends and interesterified blends of these two groups of fats and oils were evaluated by testing the slip melting point (SMP) and solid fat content (SFC). The data obtained from the SFC values for the blends and model fats at different temperatures were used to determine their usability in different types of margarine. It was concluded that hydrogenated soybean oil was not suitable for hard stock margarine due to its high SFC and slip melting point and low essential fatty acid (FA) content. However, some trans free soft and stock margarines could be prepared from the blends of FH, PO and POS. Finally, it was concluded that natural solid vegetable oils such as PO and POS fractions can be mixed with cotton and sunflower oils in different proportions and interesterified could be used for the production of trans acid-free different margarines.
28
Saveliev, Dmytro, Olena Petrova, Pavlo Kovalov, et al. "Improving the technology of waxes obtaining from oil and fat waste." Eastern-European Journal of Enterprise Technologies 6, no. 6 (126) (2023): 17–22. http://dx.doi.org/10.15587/1729-4061.2023.292182.
Full textAbstract:
The object of the research is the extraction of waxes from the waste of the oil and fat industry – spent perlite. As a result of oil winterization, a significant amount of spent filter powders is formed, the disposal of which poses a danger to the environment. At the same time, winterization waste contains a significant amount of oil and wax, which are important components of many types of products. Oil and wax extraction involves the use of volatile, fire-hazardous solvents. An urgent task is to develop new safe and effective technologies for obtaining oils and waxes from winterization waste. The technology of extracting waxes from spent perlite, obtained as a result of winterization of sunflower oil, which involves treatment of perlite with sodium chloride solution, was investigated. Perlite was used according to SOU 15.4-37-210:2004 (CAS Number 93763-70-3) with indicators: mass fraction of fat – 20.1 %, peroxide value – 19.5 ½ O mmol/kg, acid value – 3.5 mg KOH/g. The temperature of mass settling after treatment with sodium chloride is 20 °C, the duration – 10 hours. The following rational conditions for perlite processing using sodium chloride were determined: the concentration of dry sodium chloride (by weight of perlite) – 35.0 %, the duration of mass boiling – 30 minutes. Under these conditions, the experimental value of the saponification value of the obtained wax was 120.5 mg KOH/g. Wax quality indicators: melting point 71.5 °C, acid value 1.6 mg KOH/g, mass fraction of moisture 0.63 %. The obtained results make it possible to obtain high-quality waxes from the waste of the oil and fat industry using a safe and affordable substance (sodium chloride). This will make it possible to avoid the need for waste disposal and increase the profitability of oil and fat enterprises due to obtaining valuable products from production waste
29
Barabanova, A. A., G. G. Yagafarova, L. R. Akchurina, A. Kh Safarov, and E. M. Zainutdinova. "EFFICIENCY ANALYSIS OF POLYMERS IN THE COMPOSITION OF ENCAPSULATED MATERIAL FOR BIOREMEDIATION OF SOIL CONTAMINATED WITH FUEL OIL." Problems of Gathering Treatment and Transportation of Oil and Oil Products, no. 3 (July 26, 2023): 156–63. http://dx.doi.org/10.17122/ntj-oil-2023-3-156-163.
Full textAbstract:
The article deals with the issues of environment purification from oil and oil products. In particular, data on the technology of re-cultivation of soils contaminated with heavy fractions of oil by reagent encapsulation method are given. The main aim of the work was to search for effective polymers in the composition of the encapsulated material based on quicklime and industrial fat, which provides a high degree of carbonization of contaminated soils. M-100 grade fuel oil was chosen as the heavy fraction. The polymers: carboxymethylcellulose, sodium alginate, xanthan gum, and polyphepan – were investigated. In the course of the studies, it was found that the most durable granules with increased water resistance and low toxicity are formed when using carboxymethylcellulose.
30
Irawati, Deasy, John C. L. Mamo, Karin M. Slivkoff-Clark, Mario J. Soares, and Anthony P. James. "Dietary fat and physiological determinants of plasma chylomicron remnant homoeostasis in normolipidaemic subjects: insight into atherogenic risk." British Journal of Nutrition 117, no. 3 (2017): 403–12. http://dx.doi.org/10.1017/s0007114517000150.
Full textAbstract:
AbstractTAG depleted remnants of postprandial chylomicrons are a risk factor for atherosclerosis. Recent studies have demonstrated that in the fasted state, the majority of chylomicrons are small enough for transcytosis to arterial subendothelial space and accelerate atherogenesis. However, the size distribution of chylomicrons in the absorptive state is unclear. This study explored in normolipidaemic subjects the postprandial distribution of the chylomicron marker, apoB-48, in a TAG-rich lipoprotein plasma fraction (Svedberg flotation rate (Sf>400), in partially hydrolysed remnants (Sf 20–400) and in a TAG-deplete fraction (Sf<20), following ingestion of isoenergetic meals with either palm oil (PO), rice bran or coconut oil. Results from this study show that the majority of fasting chylomicrons are within the potentially pro-atherogenic Sf<20 fraction (70–75 %). Following the ingestion of test meals, chylomicronaemia was also principally distributed within the Sf<20 fraction. However, approximately 40 % of subjects demonstrated exaggerated postprandial lipaemia specifically in response to the SFA-rich PO meal, with a transient shift to more buoyant chylomicron fractions. The latter demonstrates that heterogeneity in the magnitude and duration of hyper-remnantaemia is dependent on both the nature of the meal fatty acids ingested and possible metabolic determinants that influence chylomicron metabolism. The study findings reiterate that fasting plasma TAG is a poor indicator of atherogenic chylomicron remnant homoeostasis and emphasises the merits of considering specifically, chylomicron remnant abundance and kinetics in the context of atherogenic risk. Few studies address the latter, despite the majority of life being spent in the postprandial and absorptive state.
31
Kadralieva B.T and Kosilov V.I. "THE QUALITY OF MILK DURING ITS SEPARATION AND OIL PRODUCTION." Ġylym ža̋ne bìlìm 3, no. (76) (2024): 3–10. https://doi.org/10.52578/2305-9397-2024-3-3-10.
Full textAbstract:
The article presents the technological properties of milk during its separation and production of butter. For the study under farm conditions, five groups of animals of 12 heads each were formed from among first-calf cows on the principle of analogue groups, taking into account origin, live weight, and physiological state. in each: I – black-and-white (purebred); II – Holsteins of German selection (purebred); III – Holsteins of Dutch selection (purebred); IV – ½ Holstein of German selection × ½ black-and-white; V – ½ Holstein of Dutch selection × ½ black-and-white. The data obtained indicate that the milk of crossbred first-calf heifers of groups IV and V was distinguished by a higher mass fraction of fat. First-calf heifers of the black-and-white breed of group I were inferior to them in terms of fat content in milk. The data obtained and their analysis indicate the absence of any significant intergroup differences in the weight of cream and skim milk obtained from 10 kg of milk. The data obtained indicate that crosses of groups IV and V were distinguished by more efficient use of milk fat in the production of cream. The influence of genotype on the mass fraction of oil components was also noted. At the same time, the leading position of crossbred first-calf heifers of groups IV and V in terms of the mass fraction of fat, protein and SNF was noted. They were superior to their purebred peers of the black-and-white breed of group I and Holsteins of groups II and III in terms of fat content in cream. There was a tendency to increase the value of SNF in skim milk of crossbred heifers of groups IV and V.
32
Jones, Peter J. H. "Effect of fatty acid composition of dietary fat on energy balance and expenditure in hamsters." Canadian Journal of Physiology and Pharmacology 67, no. 9 (1989): 994–98. http://dx.doi.org/10.1139/y89-156.
Full textAbstract:
The comparative effects of feeding diets containing corn, olive, coconut, or menhaden fish oil on efficiency of energy deposition and on short term energy expenditure were examined in growing hamsters. Diets comprising oils mixed with laboratory diets at 10% oil w/w were fed ad libitum for 3 weeks. Animals fed laboratory diets were used as controls. Body composition was determined before and after the feeding period using 3H2O distribution space. Oxygen consumption was measured in each animal during the final week. Weight gains of groups fed corn and olive oil diets exceeded those of the group fed laboratory diet alone (p < 0.05), although metabolizable energy intakes were similar across groups. Corn oil fed animals demonstrated higher carcass energy gains as fat compared with laboratory diet fed or menhaden oil fed groups. This was reflected in an increased fractional deposition of metabolizable energy intake in the group fed corn oil diet compared with the latter two groups. Fecal energy losses were lower in the group fed corn oil diet, and higher in the group fed laboratory diet alone, compared with other groups. Oxygen consumption did not differ between groups. These findings indicate that feeding dietary fish oil, compared with corn oil, favours energy substrate oxidation reducing the fraction of metabolizable energy partitioned for storage.Key words: energy balance, energy expenditure, dietary fatty acids, hamster.
33
Solberg, Stian, Naseh Amini, Yamen Zaza, Bjørn A. J. Angelsen, and Rune Hansen. "Estimation of fat content in soft tissues using dual frequency ultrasound—A phantom study." Journal of the Acoustical Society of America 153, no. 3 (2023): 1766–75. http://dx.doi.org/10.1121/10.0017601.
Full textAbstract:
This paper presents an initial investigation into the use of dual frequency pulse-echo ultrasound, second order ultrasound field (SURF) imaging, to measure the fat content of soft tissues. The SURF imaging method was used to measure the non-linear bulk elasticity (NBE) of several fatty phantoms that were created by mixing different mass fractions of soybean oil uniformly into agar phantoms. The median of the measured NBE within the estimation region was found to increase linearly with fat mass fraction ( R2 = 0.99), from 1.7 GPa−1 at 9.6% fat to 2.52 GPa−1 at 63.6% fat, thus, showing promise as a sensitive parameter for fat content measurement. Comparisons to mixture laws in earlier literature are made, and the most important error sources that need to be considered for the in vivo applications of the method are discussed.
34
Mukatova, M. D., N. A. Kirichko, M. S. Moiseenko, and S. A. Skolkov. "DEVELOPMENT OF TECHNOLOGY FOR OIL EXTRACTION FROM FAT-CONTAINING WASTES OF FISH PROCESSING IN THE VOLGA-CASPIAN BASIN." Izvestiya TINRO 193 (July 9, 2018): 211–22. http://dx.doi.org/10.26428/1606-9919-2018-193-.
Full textAbstract:
Complete utilization of all wastes of fish processing becomes actual in modern conditions of depletion of the fish raw materials because of the commercial catch decreasing in the Volga-Caspian Basin. Abilities of fish oil extraction from fins of catfish are considered. Several technologies of the oil extraction from this waste are tested: thermal, carbamide-thermal, combined carbamide-thermal, and hydromechanical. Organoleptic parameters of the raw materials and produced fatty products are determined in accordance with the state standard № 7631-2008. Water, protein, fat, and mineral substances content in the raw material and physical and chemical properties of the produced fish oil are measured by standard methods given in the state standard № 7636-85, using the thin-layer chromatography. The fat content in the raw material is evaluated as 33.8 %. The fish oil output from the fat-containing raw materials is determined. The carbamide-thermal method is defined as the optimal one for oil extraction from fins of catfish. At the first stage, the raw material is heated to 70 о C during 60 minutes, then it is mixed with 1.5 % of carbamide in 30 % solution and the liquid and dense fractions of the mixture are separated under 3000 rpm in 30 minutes; at the second stage, the dense fraction is heated to 70°C, mixed with 20 % of water, and the mixture is heated to 75 о C during 60 min, then the liquid and dense fractions of the mixture are separated again; finally, the liquid fractions from both stages of treatment are subjected to sedimentation during 10 minutes under ambient temperature and the semi-finished fatty products are separated by 15 min. centrifuging at 4000 rpm. Phospholipids, monoglycerides, sterols, hydrocarbons, sterol esters, and the main fractions of triglycerides and carotenoids are presented in the fish oil produced with this technology, so it could be used in veterinary. This method for fish oil extraction from the fins of catfish is applied to the enterprises Parshikov and Fabrika Vesna and showed its efficiency in industrial conditions.
35
Panina, Olga Yu, Varvara A. Ignatyeva, and Alyona A. Monakhova. "Quality control of fat fraction quantification in magnetic resonance imaging: A two-center phantom study." Digital Diagnostics 4, no. 1S (2023): 96–98. http://dx.doi.org/10.17816/dd430357.
Full textAbstract:
BACKGROUND: Assessment of quantitative parameters using magnetic resonance imaging (MRI) is a relevant trend. Fat fraction (FF) calculation provides new opportunities for accurate diagnosis and will replace invasive methods such as biopsy in the future. Quantification will enable reliable dynamic monitoring and assessment of drug therapy. However, radiologists and clinical specialists must be confident in the accuracy and reliability of the quantitative measures.
 AIM: To assess the accuracy of quantitative FF measurement using phantom simulation in the range of 0% to 60%.
 METHODS: Emulsions of the oil-in-water type were chosen to simulate the objects of the study. Concentrations of vegetable oil-based emulsions were presented in the range of 0% to 60%. Tubes containing the emulsions were placed in a cylindrical phantom. Scans were performed on an Optima, MR450w 1.5 Tesla (GE) tomograph in Lava Flex mode and on an Ingenia, 1.5 Tesla (Philips) tomograph in DIXON mode. FF was determined by formulas using images in In-phase and Out-phase based on signal characteristics (FF=[InOut]/2∙In∙100) and images weighted by Water and Fat data (FF=Fat/[Fat+water]∙100.
 RESULTS: The accuracy of the fat percentage measurement with the DIXON technique was identical to that of the Lava Flex. The data of the measured fat concentration were systematically overestimated in relation to the target values by an average of 57.6% with an average absolute difference of 17.2%. In addition, an irregular underestimation in the range of 20% to 40% was detected.
 CONCLUSIONS: Phantom simulation using direct oil-in-water emulsions allowed to control the performance of the Dixon sequences in quantifying the FF. For correct FF quantification, calculation from Water and Fat image data using the formula FF=Fat/(Fat+water)∙100 is preferable. Calculations based on In-phase and Out-phase images provide ambiguous results. The FF calculation in the Lava Flex and DIXON modes must be performed with a correction factor. The use of the phantom allows proper quality control and calibration of the MRI scanner and makes quantitative fat measurement widely available.
36
Ananieva, Valeriia, Olexandra Varankina, Tetyana Ovsiannikova, and Svitlana Zhirnova. "ENRICHMENT OF THE PRODUCTS OF FAT-AND-OIL AND BIOTRCHNOLOGY INDUSTRIES BY ANTIOXIDANTS AND PRESERVATIVES OF POWDERS FROM BARRY RAW MATERIALS." Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work, no. 1 (October 2, 2022): 9–17. http://dx.doi.org/10.20998/2220-4784.2022.01.02.
Full textAbstract:
It was found in investigation of amount of polyphenolic substances in samples of mixes with different contents of grape skin and mountain ash powders that varying the ratios of the mass fractions of the components practically did not affect the content of quercetin, which was not less than 6.7 %. Oxidated form of quercetin can influence on increase in resistance to microbiological spoil of a finished product. Inverse proportion between increasing in mass fraction of mountain ash berries powder and the sum of polyphenolic substances in terms of cyanidin-3,5-diglucoside was defined. It was shown in the study of sorbic acid content in samples of mixes of powders that content of sorbic acid increased from 0.43 % to 0.54 % with an increase (from 1 % to 3 %) in the mass fraction of mountain ash berries powder in the mixture. It was shown in the research of pectic substances content in selected samples of mixes of powders that total content of pectic substances also increased from 1.89 % to 3.28 % with an increase in the mass fraction of mountain ash berries powder and crude fiber values practically did not change. The conducted microbiological researches of samples of mayonnaise with 40.0 % fat mass fraction and yogurt with a 2.5 % fat mass fraction showed that adding of mix of grapes skin powder (2.0 % by weight) and mountain ash berries powder (3.0 % by weight) into the products slowed down the growth of yeast and mold.
37
Isfaroiny, Rahma, and Mitarlis Mitarlis. "PENINGKATAN KADAR PATCHOULI ALCOHOL PADA MINYAK NILAM (Pogostemon cablin Benth) DENGAN METODE DISTILASI FRAKSINASI VAKUM." Berkala Penelitian Hayati 10, no. 2 (2005): 123–27. http://dx.doi.org/10.23869/bphjbr.10.2.20056.
Full textAbstract:
The quality of nilam (Pogostemon cablin Benth) oil depend on it patchouli alcohol value. At there time nilam farmers just has produced nilam oil with patchouli alcohol value about 26–28 percent. To increase this value, fractional vacuum distillation had been done in this study. Nilam oil has been isolated from drying leaf of nilam plant. Patchouli alcohol in this oil was analyzed by gas chromatography, next the oil was distillated by fractional vacuum and the patchouli alcohol was determined from each fraction. This study showed that fractional vacuum distillation of nilam oil gives a higher patchouli alcohol value. The increasing was 23.3387 percent; from 35.022 percent at nilam oil before fractination vacuum distillation to 58.3515 percent at the third fraction from fractional vacuum distillation. In fact, the fourth fraction had the highest patchouli alcohol, but it had dark colour so isn’t fill the standard quality.
38
Mezenova, O. Ya, L. S. Baydalinova, N. Yu Mezenova, S. V. Agafonova, E. A. Kazimirova, and V. I. Shenderyuk. "SUBSTANTIATION OF RATIONAL PARAMETERS FOR COMPLEX PROCESSING OF SECONDARY RAW MATERIALS OF SPRAT PRODUCTION USING THE METHOD OF HIGH-TEMPERATURE HYDROLYSIS." Izvestiya TINRO 200 (March 26, 2020): 210–20. http://dx.doi.org/10.26428/1606-9919-2020-200-210-220.
Full textAbstract:
Processing of secondary raw materials from production of canned food «Sprats in oil» is considered. Comprehensive technology is developed for producing of protein, fat, and protein-mineral food additives from the sprat waste, as smoked sprat heads, using the method of high temperature hydrolysis. Rational method of the hydrolysis is substantiated, including preliminary separation of fat in fatty raw materials and its enzymatic-thermal treatment. The optimal values of temperature and duration of hydrolysis in autoclave are determined. Balances of organic substances are calculated for the main operations. This new technology was tested for fatty (24 %) and medium fat (13 %) raw materials under the temperature of 130–160 о С. The hydrolyzed organic mass was divided into fat, protein, and mineralized fractions and proteinfat emulsion. Food additives containing low molecular weight water-soluble peptides and high molecular weight insoluble proteins were extracted from the protein fraction by freeze-drying and mineral compounds were extracted from the mineral fraction by convective drying. The proteins were extracted more thoroughly, so the content of low molecular weight peptides in the freeze-dried hydrolysate of protein fraction was > 80 %. The produced additives have pleasant organoleptic properties and are sanitary safe. They are tested with some seafood, with positive result. The developed technology for processing of smoked waste is economically valuable and allows to solve the problem of pollution in the fish smoking industry.
39
Dolmatova, O. I., and E. M. Sidelnikov. "Influence of taste components on the safety of butter." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 3 (2022): 147–51. http://dx.doi.org/10.20914/2310-1202-2022-3-147-151.
Full textAbstract:
Fatty foods can be considered healthy food formulas if they meet the following conditions: have a reduced calorie content; balanced fatty acid composition; vitamins and biologically active compounds; They do not contain cholesterol or trans fats. To give a functional orientation to butter, additional flavoring components can be introduced. The authors conducted research to study the storage capacity of butter with flavoring components. As fillers, a mixture of seeds and herbs was added to it. The resulting oil samples had a pronounced creamy taste with a taste of the added filler, without foreign tastes and odors, a dense, plastic texture, a shiny surface on the cut, dry in appearance, with the inclusion of filler particles. The mass fraction of product fat was 62%. The filler has antioxidant activity, reduces the spoilage of the fat fraction during storage. Determination of the resistance of fat at 102 ºС was carried out to test its ability to oxidative processes. The test sample was stored without signs of spoilage for 10 hours, the control one for 8 hours. Studies of the oil acidity index during storage have been carried out. It was found that at the end of the shelf life, the acidity index of the oil was 0.5 ± 0.1 °K less than that of the control sample. Tested for mold susceptibility. The absence of mold after 14 days of storage indicated the relative resistance of the oil to mold. Thus, the use of non-traditional plant components in the production of oil and fat products contributes to the expansion of their range and quality.
40
Lee, Hyong-Ju, Jae-Suk Bae, Eui-Suk Lee, Ho-Cheol Kang, Ki-Teak Lee, and Soon-Taek Hong. "Emulsifying Properties of Surface-Active Substances from Defatted Rice Bran by Supercritical Carbon Dioxide." Food Engineering Progress 16, no. 2 (2012): 172–79. http://dx.doi.org/10.13050/foodengprog.2012.16.2.172.
Full textAbstract:
In this experiment, the surface-active substances were extracted from defatted rice bran and their emulsifying properties were investigated. The sample emulsions stabilized with the surface-active substances (3 fractions: 1-HS, 6- HS and 18-HS) were prepared and then their physico-chemical properties such as fat globule size, creaming stability, oil-off and dispersion stability were determined. It was found that the sample emulsion with different fraction of surface- active substances showed different physico-chemical properties from each other. Specially, 1-HS emulsion with the smallest particle size was evaluated to be superior to others in terms of higher creaming stability, low incidence of oil-off and higher dispersion stability. From the study of co-surfactant addition (Tween 20, SSL and GMS), GMS was found to be the most effective in reducing fat globule size in 1-HS emulsion. This indicated that there might be a co-operative adsorption of the two surface-active substances at the oil-water interface. Thus, the potentiality of the rice bran extracts, obtained with specific conditions, as natural surface-active substances was confirmed.
41
Mishra, Kim, Fabian Kämpf, Silas Ehrengruber, et al. "The rheology and foamability of crystal-melt suspensions composed of triacylglycerols." Soft Matter 18, no. 6 (2022): 1183–93. http://dx.doi.org/10.1039/d1sm01646f.
Full textAbstract:
The rheology and morphology of triacylglycerol crystal-melt suspensions from anhydrous milk fat, cocoa butter, and palm kernel oil as function of crystallization shear rate and crystal volume fraction is investigated and related to foamability.
42
Ketsa, O. V., M. V. Zazulyk та M. V. Himchak. "Інтенсивність окисних процесів у мікросомній фракції печінки щурів за умов різного забезпечення поліненасиченими жирними кислотами". Visnyk of Dnipropetrovsk University. Biology, medicine 5, № 1 (2014): 12–16. http://dx.doi.org/10.15421/021403.
Full textAbstract:
The effect of fat compositions with the varying ratio of polyunsaturated fatty acids (PUFAs) of families ω-3 and ω-6 on oxidation process intensity in microsomal fraction of rat liver has been investigated. The aim of the study was to investigate the level of markers of oxidative modification of lipids and proteins in microsomal fraction of rat liver. Fat components in the experiment diets were presented by sunflower oil, soybean oil and fish oil. Rats were fed using one of the fillowing 5 diets for the period of 4 weeks: 1) AIN-93 diet with 7% sunflower oil and fish oil, with the inclusion of linoleic acid, eicosapentaenoic acid and docosahexaenoic acid in the ratio of ω-6:ω-3 – 7:1 (control diet); 2) AIN-93 diet with 7% soybean oil, with the inclusion of linoleic acid and α-linolenic acid in the ratio of 7:1; 3) the diet containing only ω-6 PUFAs; 4) the diet containing only ω-3 PUFAs; 5) the diet without PUFAs. The fatty acid compositions of the diets were analysed by gas chromatography. We measured the primary and secondary lipoperoxidation products, proteins carbonyl derivatives and SH-groups of proteins. It was shown that inclusion of linoleic acid and α-linolenic acid in the ratio of 7:1 or ω-6 PUFAs into the animal diet increased lipid peroxidation in microsomal fraction of the rat liver as compared with the control group. Only ω-6 PUFAs increased the oxidative modification of proteins in microsomal fraction of the rat liver as compared with the control rat group. High dose of ω-3 PUFAs – eicosapentaenoic acid and docosahexaenoic acid had no influence on free radical oxidation of lipids and proteins. Using the diet without PUFAs increased oxidation process intensity in microsomal fraction of rat liver. According to our study, ω-6 PUFAs increased the oxidative modification of lipids and proteins in microsomal fraction of the rat liver. ω-3 PUFAs, in particular, eicosapentaenoic acid and docosahexaenoic acid, increased lipid and protein resistance to oxidative modification in microsomal fraction of the rat liver.
43
Liu, Xiaojing, Ou Wang, Jiexin Zhou, and Shengbao Cai. "Different Phenolic Extracts of Oil Palm Fruits and Caffeic Acid Prevent Palmitic Acid-Induced Lipotoxicity in HepG2 Cells via Improving Mitochondrial Function." Journal of Food Quality 2020 (August 3, 2020): 1–12. http://dx.doi.org/10.1155/2020/8827707.
Full textAbstract:
Oil palm (Elaeis guineensis Jacq.) fruits are rich in antioxidative phenolic compounds, which exert various health improving effects. This study aimed to comparatively study the protective effects of different phenolic fractions from the fruits treated with or without ultrahigh pressure (UHP) and their most abundant phenolic substance, caffeic acid, against the palmitic acid-induced lipotoxicity in HepG2 cells and to clarify the potential mechanisms. Results showed that the TG accumulation, intracellular reactive oxygen species content, cell apoptosis, and mitochondrial membrane potential depolarization were relieved by the administration of those phenolic fractions and caffeic acid. The protection of insoluble-bound (IB) phenolic fraction was the best, and UHP treatment significantly enhanced its protective effect on lipotoxicity. The lipotoxicity preventive effect may be achieved by alleviating intracellular oxidative stress, downregulating the expression of P-P38, COX-2, and iNOS to relieve inflammation, and downregulating Bax and cytochrome C and upregulating Bcl-2 to suppress the mitochondrial-mediated apoptosis. Therefore, the oil palm fruits phenolic fractions, especially the IB phenolic fraction, might be utilized as dietary antioxidants to relieve the adverse effects of a high-fat diet on the body, and UHP treatment is a potential method to increase this bioactivity.
44
Nguyen, Van T. A., Gia-Buu Tran, Truong D. Le, and Uyen T. X. Phan. "THE EFFECT OF DIFFERENT FREE FATTY ACID FRACTIONS FROM HYDROLYZED VIRGIN COCONUT OIL ON CHANGES OF LIPID PROFILE AND LIVER MORPHOLOGY INDUCED BY HIGH FAT DIET: AN IN VIVO STUDY." Jurnal Teknologi 84, no. 2 (2022): 145–52. http://dx.doi.org/10.11113/jurnalteknologi.v84.17653.
Full textAbstract:
This study investigated effect of virgin coconut oil (VCO)-derived fatty acids on the alteration of lipid profiles and liver tissues of high fat diet (HFD) fed mice. The initial fatty acids mixture was successfully obtained via hydrolysis process using Candida rugosa lipase (CRL). Enrichment of medium chain fatty acids (MCFA) from the initial fatty acid mixture using distillation process was developed to achieve 3 fractions of fatty acids mixture including Fraction I (MCFA mainly from C8 to C10), Fraction II of lauric acid (C12), and Fraction III (long chain fatty acids from C14 to C20). Among these agents, VCO only diminished ALT level but the initial FFA mixture decreased both ALT and AST levels compared with HFD-induced mice. Moreover, Fraction I and Fraction II showed an obvious difference in decreasing ALT, AST, total cholesterol, and LDL cholesterol levels as well as increasing HDL cholesterol level compared to other agents. It was observed a microvesicular steatosis and mild inflammation in liver section of mice fed with HFD whereas VCO, initial fatty acids, and Fraction II showed the beneficial effect on liver damage.
45
Marciani, Luca, Richard Faulks, Martin S. J. Wickham, et al. "Effect of intragastric acid stability of fat emulsions on gastric emptying, plasma lipid profile and postprandial satiety." British Journal of Nutrition 101, no. 6 (2008): 919–28. http://dx.doi.org/10.1017/s0007114508039986.
Full textAbstract:
Fat is often included in common foods as an emulsion of dispersed oil droplets to enhance the organoleptic quality and stability. The intragastric acid stability of emulsified fat may impact on gastric emptying, satiety and plasma lipid absorption. The aim of the present study was to investigate whether, compared with an acid-unstable emulsion, an acid-stable fat emulsion would empty from the stomach more slowly, cause more rapid plasma lipid absorption and cause greater satiety. Eleven healthy male volunteers received on two separate occasions 500 ml of 15 % (w/w) [13C]palmitate-enriched olive oil-in-water emulsion meals which were either stable or unstable in the acid gastric environment. MRI was used to measure gastric emptying and the intragastric oil fraction of the meals. Blood sampling was used to measure plasma lipids and visual analogue scales were used to assess satiety. The acid-unstable fat emulsion broke and rapidly layered in the stomach. Gastric emptying of meal volume was slower for the acid-stable fat emulsion (P < 0·0001; two-way ANOVA). The rate of energy delivery of fat from the stomach to the duodenum was not different up to t = 110 min. The acid-stable emulsion induced increased fullness (P < 0·05), decreased hunger (P < 0·0002), decreased appetite (P < 0·0001) and increased the concentration of palmitic acid tracer in the chylomicron fraction (P < 0·04). This shows that it is possible to delay gastric emptying and increase satiety by stabilising the intragastric distribution of fat emulsions against the gastric acid environment. This could have implications for the design of novel foods.
46
Martini, S., M. L. Herrera, and R. W. Hartel. "Effect of processing conditions on microstructure of milk fat fraction/sunflower oil blends." Journal of the American Oil Chemists' Society 79, no. 11 (2002): 1063–68. http://dx.doi.org/10.1007/s11746-002-0604-5.
Full text
47
Hussein, Mahamoud O., Caroline L. Hoad, Mary C. Stephenson, et al. "Magnetic resonance spectroscopy measurements of intragastric fat fraction of oil emulsions in humans." European Journal of Lipid Science and Technology 117, no. 1 (2014): 31–36. http://dx.doi.org/10.1002/ejlt.201400058.
Full text
48
Sokoła-Wysoczańska, Ewa, Katarzyna Czyż, and Anna Wyrostek. "Different Sources of Omega-3 Fatty Acid Supplementation vs. Blood Lipid Profiles—A Study on a Rat Model." Foods 13, no. 3 (2024): 385. http://dx.doi.org/10.3390/foods13030385.
Full textAbstract:
Dyslipidemia is a serious condition affecting an increasing number of people, and thus, preventive measures, including supplementation, are being developed. We aimed to compare the effect of linseed oil, its ethyl esters and fish oil supplementation on the serum lipid profiles of rats fed a high-fat diet. Wistar rats were divided into nine groups. Four of them were fed a high-fat diet for the whole experiment, four groups were fed a high-fat diet before the supplementation period and then the control one with supplements, and one was fed a control diet without supplements. The whole experiment lasted 12 weeks. A significant reduction in blood triglycerides, total cholesterol and the LDL fraction was noted in supplemented groups compared to the controls, especially in groups supplemented with ethyl esters of linseed oil and linseed oil compared to fish oil groups. The results were also more beneficial in groups where, in addition to supplementation, there was also a diet change from a high-fat diet to a control diet during the supplementation period. We may conclude that supplementation with omega-3 fatty acids, combined with a healthy diet, may be a good way of preventing or alleviating dyslipidemia.
49
Mohammad Ridwan, Norazlina, Hasmadi Mamat, and Md Jahurul Haque Akanda. "Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent." Foods 12, no. 9 (2023): 1744. http://dx.doi.org/10.3390/foods12091744.
Full textAbstract:
In this study, the physicochemical properties, composition, thermal properties, and crystal microstructure of fractionated bambangan kernel fat stearin and palm oil mid-fraction blends were investigated with respect to a potential cocoa butter equivalent. The blends were prepared in five ratios, and all of the blends exhibited similar physicochemical properties to cocoa butter. Although all of the blends had similar physicochemical properties, the blend containing 70% bambangan kernel fat stearin and 30% palm oil mid-fraction showed remarkable similarity to cocoa butter. The blend had similar fatty acid and triacylglycerol content to cocoa butter with 18.74% palmitic acids, 38.26% stearic acids, 34.05% oleic acids, 15.20% 1,3-dipalmitoyl-2-oleoyl glycerol, and 29.74% 1,3-disteroyl-2-oleoyl glycerol with improved thermostability (high solid fat content at 30 °C but reaching 0% at 40 °C). It also exhibited spherulite crystals with a needle-like crystal structure of 50 µm. This mixture showed good compatibility with cocoa butter at all mixing ratios; hence, it is suggested as a potential cocoa butter equivalent.
50
Павлова, И. В., та М. Б. Коблицкая. "ИЗУЧЕНИЕ ВОЗМОЖНОСТИ УСКОРЕНИЯ ЗАСТЫВАНИЯ СРЕДНЕЙ ФРАКЦИИ ПАЛЬМОВОГО МАСЛА ПУТЕМ ДОБАВЛЕНИЯ ВЫСОКОПЛАВКИХ ТРИАЦИЛГЛИЦЕРНИНОВ С ЦЕЛЬЮ ПОЛУЧЕНИЯ КОНДИТЕРСКИХ ЖИРОВ ДЛЯ НАЧИНОК КОНФЕТ, ГЛАЗИРОВАННЫХ ШОКОЛАДНОЙ ГЛАЗУРЬЮ". Вестник Всероссийского научно-исследовательского института жиров, № 1-2 (12 грудня 2024): 53–55. https://doi.org/10.25812/vniig.2024.39.86.008.
Full textAbstract:
Проведены исследования с целью разработки технологии производства кондитерского жира для начинок конфет с минимальным содержанием трансизомеров (не более 2%) и повышенной устойчивостью к миграции жидкой жировой фазы на основе средней фракции пальмового масла, содержащей около до 60% 2-олеодинасыщенных триацилглицеринов, обладающих совместимостью с жировой фазой шоколадной глазури. Исследовались характеристики застывания образцов средней фракции пальмового масла с добавлением 2 и 4% высокоплавких триацилглицеринов в качестве затравочных кристаллов. Установлено, что при концентрации в средней фракции пальмового масла 2-олеодипальмитина (POP) около 55%, добавление 4% высокоплавких триацилглицеринов в качестве затравочных кристаллов более чем в четыре раза ускоряет застывание жира. При этом температура плавления, температура застывания и твердость практически сохраняются, что позволяет значительно увеличить производительность оборудования для производства конфет при сохранении их основных физических и структурно-механических показателей. Research has been carried out to develop a technology for the production of confectionery fat for candy fillings with a minimum content of transisomers (no more than 2%) and increased resistance to migration of the liquid fat phase based on an average palm oil fraction containing up to 60% 2-oleodin-saturated triacylglycerols compatible with the fat phase of chocolate glaze. The characteristics of solidification of samples of the average fraction of palm oil with the addition of 2 and 4% high-melting triacylglycerines as seed crystals were studied. It was found that at a concentration of about 55% in the average fraction of palm oil of 2-oleodipalmitin (ROP), the addition of 4% high-melting triacylglycerols as seed crystals accelerates the solidification of fat by more than 4 times. At the same time, the melting point, solidification temperature and hardness are practically preserved, which makes it possible to significantly increase the productivity of equipment for the production of sweets while maintaining their basic physical and structural and mechanical parameters.