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Journal articles on the topic 'Solid triacylglycerol content'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

Wang, Xiaosan, Tong Wang, Michael E. Spurlock, and Xingguo Wang. "Effects of triacylglycerol structure and solid fat content on fasting responses of mice." European Journal of Nutrition 55, no. 4 (2015): 1545–53. http://dx.doi.org/10.1007/s00394-015-0972-4.

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2

Mokbul, Mansura, Yuen Lin Cheow, and Lee Fong Siow. "Characterization of Cocoa Butter Replacer Developed from Agricultural Waste of Mango Kernel and Rice Bran." Journal of Food Processing and Preservation 2023 (December 23, 2023): 1–12. http://dx.doi.org/10.1155/2023/9994657.

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The unique physicochemical properties of cocoa butter (CB) provide the desired physical properties in chocolate. Due to its high demand, increasing price, and limited supply, people are looking for cocoa butter alternatives (CBAs). In this study, CBA was prepared using enzymatic acidolysis on mango kernel fat stearin with rice bran oil blend. Reaction parameters (time (4-8 h), temperature (50-70°C), and enzyme load (6-10%, w/w)) were optimized using response surface methodology to produce similar triacylglycerol (TAG) composition as CB, and the properties of different proportions of CBAs with

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3

Parks, Elizabeth J. "Changes in fat synthesis influenced by dietary macronutrient content." Proceedings of the Nutrition Society 61, no. 2 (2002): 281–86. http://dx.doi.org/10.1079/pns2002148.

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De novolipogenesis is the biological process by which C2precursors of acetyl-CoA are synthesized into fatty acids. In human subjects consuming diets higher in fat (>30 % energy), lipogenesis is down regulated and extremely low; typically < 10 % of the fatty acids secreted by the liver. This percentage will increase when dietary fat is reduced and replaced by carbohydrate, although the extent of carbohydrate-induced lipogenesis is dependent on the type of carbohydrate (monosaccharidev. polysaccharide) and the form in which the carbohydrate is fed (liquid meals, solid less-processed food).

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Cairone, Francesco, Chiara Salvitti, Antonia Iazzetti, et al. "In-Depth Chemical Characterization of Punica granatum L. Seed Oil." Foods 12, no. 8 (2023): 1592. http://dx.doi.org/10.3390/foods12081592.

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Fruit seeds belonging to the pomegranate cultivar “Granata” were subjected to extraction and oily component analysis, with the aim of obtaining information about their composition. The presence of conjugated isomers of linolenic acid (CLNA isomers) in the oily phase extracted from the seeds gives a high added value to this part of the fruit, which is too often considered and treated as waste. The separated seeds were subjected to a classic Soxhlet extraction with n-hexane or extraction with supercritical CO2, assisted by ethanol. The resulting oils were evaluated by 1H and 13C-NMR and AP-MALDI

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Shin, Jung-Ah, Yea-Jin Hong, and Ki-Teak Lee. "Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream." Molecules 26, no. 15 (2021): 4586. http://dx.doi.org/10.3390/molecules26154586.

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We developed an alternative whipping cream fat using shea butter but with low saturation. Enriched stearic-oleic-stearic (SOS) solid fat was obtained from shea butter via solvent fractionation. Acyl migration reactant, which mainly contains asymmetric SSO triacylglycerol (TAG), was prepared through enzymatic acyl migration to obtain the creaming quality derived from the β’-crystal form. Through enzymatic acyl migration, we obtained a 3.4-fold higher content of saturated-saturated-unsaturated (SSU) TAG than saturated-unsaturated-saturated (SUS) TAG. The acyl migration reactant was refined to ob

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Kouassi, Alfred Kouakou, Taofic Alabi, Giorgia Purcaro, Christophe Blecker, and Sabine Danthine. "Assessment of the Impact of Annual Growing Conditions on the Physicochemical Properties of Mango Kernel Fat." Horticulturae 10, no. 8 (2024): 814. http://dx.doi.org/10.3390/horticulturae10080814.

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In this study, the effect of growing conditions in different harvest years on the physicochemical properties of various Ivorian mango kernel fat (MKF) varieties was investigated. The fats extracted from mango kernels were analysed with respect to their fatty acid composition (FAC) and triacylglycerol (TAG) composition, melting profile, and solid fat content (SFC). The results indicate that variations in MKF content between non-consecutive harvest years (2021 and 2023) were influenced by environmental conditions, particularly rainfall and genetic factors, demonstrating the diverse response to e

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Yang, Jia Xin, Qingqing Xu, and Yih Phing Khor. "Application of camellia oil-based diacylglycerol and its solid fractions in soft ice cream." International Food Research Journal 29, no. 6 (2022): 1411–18. http://dx.doi.org/10.47836/ifrj.29.6.17.

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Ice cream products are sweet and rich in taste, which make them popular desserts among consumers. However, the high-fat and high-sugar contents in ice creams may result in multiple health conditions after prolonged consumption. Camellia oil-based diacylglycerol (CD) oil can reduce the body fat accumulation due to their different metabolic pathways from triacylglycerol (TAG) oil. It is believed that the long-term consumption of CD can improve human’s health by lowering the plasma TAG and blood sugar levels. Nevertheless, CD is unsuitable for direct application in ice cream products due to its l

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van Rooijen, Merel A., and Ronald P. Mensink. "Palmitic Acid Versus Stearic Acid: Effects of Interesterification and Intakes on Cardiometabolic Risk Markers—A Systematic Review." Nutrients 12, no. 3 (2020): 615. http://dx.doi.org/10.3390/nu12030615.

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Fats that are rich in palmitic or stearic acids can be interesterified to increase their applicability for the production of certain foods. When compared with palmitic acid, stearic acid lowers low-density lipoprotein (LDL)-cholesterol, which is a well-known risk factor for coronary heart disease (CHD), but its effects on other cardiometabolic risk markers have been studied less extensively. In addition, the positional distribution of these two fatty acids within the triacylglycerol molecule may affect their metabolic effects. The objective was to compare the longer-term and postprandial effec

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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.

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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

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10

Jia, Yuyao, Deepak Kumar, Jill K. Winkler-Moser, Bruce Dien, and Vijay Singh. "Recoveries of Oil and Hydrolyzed Sugars from Corn Germ Meal by Hydrothermal Pretreatment: A Model Feedstock for Lipid-Producing Energy Crops." Energies 13, no. 22 (2020): 6022. http://dx.doi.org/10.3390/en13226022.

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Vegetable oil is extracted from oil rich seeds, such as soybeans. Genetic engineering of green plants to accumulate oil in vegetative tissue is a future source of oil that promises increased land productivity and the use of marginal lands. However, the low concentration of lipids in current engineered plant biomass samples makes the oil extraction process challenging and expensive. In this study, liquid hot water (LHW) pretreatment was investigated to enhance oil recovery from the solids and increase enzymatic hydrolysis efficiency of such feedstocks. Corn germ meal was chosen as a model feeds

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Ardani, Aulia Safrina, Ria Millati, Rini Yanti, Nanda Legiasa Rabiul Tsani Rohana, and Chusnul Hidayat. "Glycerolysis-Interesterification of Palm Olein and Coconut Oil Blend using Two High-Shear Continuous Stirred Tank Reactors." Polish Journal of Chemical Technology 25, no. 4 (2023): 1–9. http://dx.doi.org/10.2478/pjct-2023-0032.

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Abstract This study aimed to synthesize structured lipids containing high mono- and diacylglycerol by glycerolysisinteresterification of palm olein and coconut oil blend in two high-shear continuous stirred tank reactors in series. The result showed that various flow rates of 11 mL/min to 23 mL/min did not significantly increase mono- and diacylglycerol concentration, while at a flow rate of 26 mL/min only a low concentration of mono- and diacylglycerol was formed. However, a flow rate 20 mL/min and an agitating speed of 2000 rpm produced mono- and diacylglycerol concentration of 61.7% with th

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12

Dong, Zhe, Ziheng Cui, Jun Jin, et al. "Enzymatic Synthesis of Structured Lipids Enriched with Medium- and Long-Chain Triacylglycerols via Pickering Emulsion-Assisted Interfacial Catalysis: A Preliminary Exploration." Molecules 29, no. 4 (2024): 915. http://dx.doi.org/10.3390/molecules29040915.

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Medium- and long-chain triacylglycerol (MLCT), as a novel functional lipid, is valuable due to its special nutritional properties. Its low content in natural resources and inefficient synthesis during preparation have limited its practical applications. In this study, we developed an effective Pickering emulsion interfacial catalysis system (PE system) for the enzymatic synthesis of MLCT by trans-esterification. Lipase NS 40086 served simultaneously as a catalyst and a solid emulsifier to stabilize the Pickering emulsion. Benefitting from the sufficient oil–water interface, the obtained PE sys

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Leclere, Christophe, Denis Lairon, Martine Champ, and Christine Cherbut. "Influence of particle size and sources of non-starch polysaccharides on postprandial glycaemia, insulinaemia and triacylglycerolaemia in pigs and starch digestionin vitro." British Journal of Nutrition 70, no. 1 (1993): 179–88. http://dx.doi.org/10.1079/bjn19930115.

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Physico-chemical properties of dietary fibres might be involved in metabolic control, particularly of the postprandial blood glucose response. The aim of the present study was to look at the effects of the content of soluble fibres and of the particle size of solid fibres onin vitroandin vivostarch hydrolysis and on the subsequent glucose absorption as well as the triacylglycerolaemia. Two sources of dietary fibres, one, with soluble fibres (beet pulp), the other with mostly insoluble fibres (wheat bran), were added at the rate of 60 g/kg to a meal simulating human food. The fibre sources were

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14

Pacheco-Pappenheim, Sara, Sine Yener, Kelly Nichols, Jan Dijkstra, Kasper Hettinga, and Hein J. F. van Valenberg. "Feeding hydrogenated palm fatty acids and rumen-protected protein to lactating Holstein-Friesian dairy cows modifies milk fat triacylglycerol composition and structure, and solid fat content." Journal of Dairy Science 105, no. 4 (2022): 2828–39. http://dx.doi.org/10.3168/jds.2021-21083.

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15

Jensen, Janne, Anette Bysted, Steen Dawids, Kjeld Hermansen, and Gunhild Hølmer. "The effect of palm oil, lard, and puff-pastry margarine on postprandial lipid and hormone responses in normal-weight and obese young women." British Journal of Nutrition 82, no. 6 (1999): 469–79. http://dx.doi.org/10.1017/s0007114599001725.

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Only a few studies have been published on the postprandial effects of different fatty acids in obese subjects. Therefore, the present study investigated the effects of three test meals containing palm oil (PO), lard (LD), or puff-pastry margarine (PPM), all normal dietary ingredients, on postprandial lipid and hormone responses in normal-weight and obese young women. The study was performed as a randomized, crossover design. The fats differed in the content of palmitic acid, stearic acid, andtransmonounsaturated fatty acids allowing a dietary comparison of different ‘solid’ fatty acids. The ob

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16

Hasibuan, Hasrul Abdi, and Lerissa Aulia Siregar. "Karakteristik Campuran Minyak dari Minyak Sawit Merah Murni dengan Minyak Kelapa atau Minyak Inti Sawit [Characteristics of Oil Mixtures from Virgin Red Palm Oil with Coconut Oil or Palm Kernel Oil]." Buletin Palma 21, no. 2 (2020): 68. http://dx.doi.org/10.21082/bp.v21n2.2020.68-80.

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<p>The use of virgin red palm oil (VRPO) as a food product is very useful because it used as a source of fat and bioactive compounds (carotene, tocopherol, and tocotrienol). Increasing the use of VRPO can be conducted by blending it with lauric oils (coconut oil and palm kernel oil) containing medium-chain triacylglycerol (MCT) to produce a healthy oil. This research was conducted to examine the physicochemical properties of VRPO with coconut oil (CNO) or palm kernel oil (PKO) blends at a weight ratio of 100:0 - 0:100. The results showed that the mixtures of VRPO with CNO or PKO influenc

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17

Macku, Jan, Katerina Kubova, Martina Urbanova, et al. "Rational Design of Self-Emulsifying Pellet Formulation of Thymol: Technology Development Guided by Molecular-Level Structure Characterization and Ex Vivo Testing." Pharmaceutics 14, no. 8 (2022): 1545. http://dx.doi.org/10.3390/pharmaceutics14081545.

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The growing need for processing natural lipophilic and often volatile substances such as thymol, a promising candidate for topical treatment of intestinal mucosa, led us to the utilization of solid-state nuclear magnetic resonance (ss-NMR) spectroscopy for the rational design of enteric pellets with a thymol self-emulsifying system (SES). The SES (triacylglycerol, Labrasol®, and propylene glycol) provided a stable o/w emulsion with particle size between 1 and 7 µm. The ex vivo experiment confirmed the SES mucosal permeation and thymol delivery to enterocytes. Pellets W90 (MCC, Neusilin®US2, ch

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18

Zhao, Shihui, Fan Yan, Yajing Liu, et al. "Genome-wide identification and expression analysis of diacylglycerol acyltransferase genes in soybean (Glycine max)." PeerJ 11 (March 20, 2023): e14941. http://dx.doi.org/10.7717/peerj.14941.

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Background Soybean (Glycine max) is a major protein and vegetable oil source. In plants, diacylglycerol acyltransferase (DGAT) can exert strong flux control, which is rate-limiting for triacylglycerol biosynthesis in seed oil formation. Methods Here, we identified soybean DGAT genes via a bioinformatics method, thereby laying a solid foundation for further research on their function. Based on our bioinformatics analyses, including gene structure, protein domain characteristics, and phylogenetic analysis, 26 DGAT putative gene family members unevenly distributed on 12 of the 20 soybean chromoso

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19

Cantwell, Marie M., Mary A. T. Flynn, and Michael J. Gibney. "Acute postprandial effect of hydrogenated fish oil, palm oil and lard on plasma cholesterol, triacylglycerol and non-esterified fatty acid metabolism in normocholesterolaemic males." British Journal of Nutrition 95, no. 4 (2006): 787–94. http://dx.doi.org/10.1079/bjn20051723.

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The majority of research has focused on the association betweentransunsaturated fatty acids (TUFA) from hydrogenated vegetable oils and heart disease even though TUFA are also produced from hydrogenated fish oil. We compared the acute effect of three solid fats on postprandial cholesterol, triacylglycerol (TAG) and NEFA concentrations in normocholesterolaemic males. Eight healthy male volunteers consumed each of the three 40g fat meals (partially hydrogenated fish oil (PHFO), palm oil and lard) in random order and blood samples were drawn at 2, 4, 6 and 8h thereafter for lipid analysis. The po

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Hocquette, Jean-François, Benoît Graulet, Michel Vermorel, and Dominique Bauchart. "Weaning affects lipoprotein lipase activity and gene expression in adipose tissues and in masseter but not in other muscles of the calf." British Journal of Nutrition 86, no. 4 (2001): 433–41. http://dx.doi.org/10.1079/bjn2001432.

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The nutritional and physiological modifications that occur during the weaning period induce adaptations of tissue metabolism in all mammal species. Among the adaptations due to weaning in ruminants, the regulation of lipoprotein lipase (LPL) activity, one of the rate-limiting steps of fatty acid utilization by tissues, was still unknown. The present study aimed at comparing LPL activity and gene expression in the heart, seven skeletal muscles and three adipose tissue sites between two groups of seven preruminant (PR) or ruminant (R) calves having a similar age (170 d), similar empty body weigh

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Gibson, Philippa, Maria D'Annibale, Aseel Alkoblan, Sarah Berry, and Wendy Hall. "No Difference in Lipemic Response or Endothelial Function Following Interesterified and Non-Interesterified Functionally Equivalent Fats: A Randomized Controlled Trial." Current Developments in Nutrition 4, Supplement_2 (2020): 630. http://dx.doi.org/10.1093/cdn/nzaa049_023.

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Abstract Objectives Interesterified (IE) fats are now used as hard fats to replace harmful trans fats, however the cardiometabolic health impact of the most commonly consumed IE fat blends are unknown. The InterCardio study (NCT03438084) investigated the effect of the most commonly consumed IE spread versus functionally equivalent hard fats and a control oil, on postprandial lipemia (PPL) and acutely changing markers of endothelial function. Methods A four-armed, double blind, randomized controlled trial in healthy males and females (n = 50) aged 35–75 years compared sequential test meals (0 h

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Magnuson, Andrew, Michael Bukowski, and Matthew Picklo. "Infusion Mass Spectrometric Analysis of Sphingomyelin Species in Dairy With Lithium-Mediated Fragmentation." Current Developments in Nutrition 6, Supplement_1 (2022): 775. http://dx.doi.org/10.1093/cdn/nzac063.017.

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Abstract Objectives Bovine milk is rich in sphingomyelin (SM), a class of polar lipids which may affect the gut microbiome and have anti-inflammatory properties. Infusion mass spectrometry rapidly yields valuable information about the structure of SM, but quantitation is confounded by isobaric phosphatidylcholine (PC) lipids. Using previously established Li-induced fragmentation chemistry, we developed a quantitative method for analysis of SM species using selective multiple reaction monitoring (MRM) transitions. Methods Polar lipids were extracted from milk samples using organic solvents foll

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Vu, Thanh Phuong, Cansu Ekin Gumus-Bonacina, Maria G. Corradini, Lili He, David Julian McClements, and Eric A. Decker. "Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems." Antioxidants 11, no. 11 (2022): 2139. http://dx.doi.org/10.3390/antiox11112139.

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Lipid oxidation is a major pathway for the chemical deterioration of low-moisture foods. Little is known about how the physical properties of the fat used in crackers impact lipid oxidation kinetics. Fully hydrogenated soybean fat + interesterified soybean oil, fully hydrogenated soybean fat + sunflower oil, fully hydrogenated soybean oil, and soybean oil and interesterified fat alone were formulated to have varying solid fat content (SFC) at 55 °C but the same linoleic acid and tocopherol contents, so the fats had similar susceptibility to oxidation. A fluorescence probe showed that lipid mob

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Magalhães, Paloma Jamily Cristina, Daniel Gonçalves, Keila Kazue Aracava, and Christianne Elisabete da Costa Rodrigues. "Experimental Comparison between Ethanol and Hexane as Solvents for Oil Extraction from Peanut Press Cake." Foods 12, no. 15 (2023): 2886. http://dx.doi.org/10.3390/foods12152886.

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Ethanol (Et) has been suggested as a substitute for hexane (Hx) for use in the extraction of oils from different oleaginous matrices. In this study, Et and Hx were used to extract the residual oil present in a peanut press cake (PPC). Certain variables, such as temperature, solid/solvent ratio and the number of contact stages, in the sequential cross-current extraction process were evaluated; additionally, the effects of these variables on oils (POEt and POHx) and defatted solids (DSEt and DSHx) were explored. Hx exhibited an extraction yield of 86 ± 2% in two stages at 55 °C and a solid/solve

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Hou, Xueying, Yuhang Chen, Lai Wei, and Jun Jin. "Mangosteen Seed Fat: A Typical 1,3-Distearoyl-Sn-2-Linoleoyl-Glycerol-Rich Fat and Its Effects on Delaying Chocolate Fat Bloom." Foods 14, no. 4 (2025): 557. https://doi.org/10.3390/foods14040557.

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Mangosteen seed fat (MSF), a novel tropical seed fat, predominantly comprises 1,3-distearoyl-2-linoleoyl-glycerol (StLSt) and 1,3-distearoyl-2-oleoyl-glycerol (StOSt). The fat was blended with cocoa butter (CB) in proportions of 5%, 25% and 60% in the present study, and the binary blends achieved acceptable miscibility. It was indicated that StLSt could be mixed well with the symmetrical monounsaturated triacylglycerols in CB, especially StOSt, 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POSt) and 1,3-dipalmitoyl-2-oleoyl-glycerol (POP). Although the solid fat contents of the binary blends gradu

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Siswanti, P. Hastuti, Supriyanto, and R. B. K. Anandito. "Synthesis of margarine fat from sesame oil and palm stearin by chemical interesterification." Food Research 5, S2 (2021): 70–77. http://dx.doi.org/10.26656/fr.2017.5(s2).015.

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The production of margarine fat is not only intended to be free from Trans Fatty Acid (TFA) but is also expected to have a higher quality from a nutritional aspect. In this research, margarine fat from sesame oil (SO) and palm stearin (PS) by a chemical interesterification was synthesized. Chemical interesterification is one of the processes used to modify the physico-chemical characteristics of oils and fats. An attempt to chemical-restructure palm stearin and sesame oil to form margarine fat which is suitable for margarine was investigated using sodium methoxide as a catalyst. The effect rat

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Zhang, Zhen, Wan Jun Lee, Haiyan Zhou, and Yong Wang. "Effects of chemical interesterification on the triacylglycerols, solid fat contents and crystallization kinetics of palm oil-based fats." Food & Function 10, no. 11 (2019): 7553–64. http://dx.doi.org/10.1039/c9fo01648a.

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The effects of chemical interesterification (CIE) on the physicochemical properties and crystallization kinetics of oil blends containing palm oil (PO) in combination with six other types of oils were studied.

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И.В., Павлова, та Коблицкая М.Б. "Исследование влияния масел орехов на скорость миграции жидкой жировой фазы кондитерских жиров". Вестник Всероссийского научно-исследовательского института жиров, № 2(2018) (21 грудня 2018): 28–31. http://dx.doi.org/10.25812/vniig.2018.2018.24022.

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Исследованы образцы масел орехов (миндаля, кешью, арахиса), использующихся в производстве начинок конфет, и установлено, что их жировая фаза характеризуется высокой концентрацией мононенасыщенных жирных кислот (64,2-81,3%) и сравнительно невысоким содержанием насыщенных жирных кислот (8,0-18,2%) и по линенасыщенных жирных кислот (4,8-25,0%) в составе триацилглицеринов. Исследование различных образцов пралиновых начинок конфет, содержащих тертые пасты обжаренных ядер орехов, показало, что содержание орехового масла в их жировой фазе составляет около 30%. Установлено, что добавление 20% ореховог

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Павлова, М. Б., та И. В. Коблицкая. "Исследование свойств смесей фракций тропических масел, содержащих до 60 % 2-олеодинасыщенных триацилглицеринов, с целью получения кондитерских жиров для начинок конфет, глазированных шоколадной глазурью". Вестник Всероссийского научно-исследовательского института жиров, № 1-2 2022 (21 грудня 2022): 34–36. http://dx.doi.org/10.25812/vniig.2022.43.29.005.

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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 жиров нелауринового типа с повышенной совместимостью с жировой фазой шоколадной глазури. Исследовалась возможность ускорения кристаллизации средней фракции пальмового масла за счет увеличения в ней концентрации 2-олеодинасыщенных триацилглицеринов с 55 до 60% путем добавления 2-олеодистеарина и 2-олеопальмитостеарина, выделенных в результате 2-кратного фракционирования ма

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Dian, Noor Lida Habi Mat, Kalyana Sundram, and Nor Aini Idris. "Effect of chemical interesterification on triacylglycerol and solid fat contents of palm stearin, sunflower oil and palm kernel olein blends." European Journal of Lipid Science and Technology 109, no. 2 (2007): 147–56. http://dx.doi.org/10.1002/ejlt.200600198.

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Soleimanian, Yasamin, Mohammad A. Sahari, and Mohsen Barzegar. "Influence of processing parameters on physicochemical properties of fractionated fish oil at low temperature crystallization." Nutrition & Food Science 45, no. 1 (2015): 2–19. http://dx.doi.org/10.1108/nfs-05-2014-0038.

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Purpose – The purpose of this study was to investigate the efficiency of low temperature fractional crystallization to increase polyunsaturated fatty acid (PUFA) content of fish oil. Effects of temperature, stages of crystallization, rate of cooling, agitation and addition of primary nucleus on separation efficiency were evaluated. Low temperature crystallization of triacylglycerols (TAGs) was used to increase PUFA content of fish oil (initial PUFA content ∼30 g/100 g oil). Design/methodology/approach – To optimize the fractionation process, the effect of fractionation temperature (7, 5, 0 and

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Nusantoro, B. P., N. A. M. Yanty, D. Van de Walle, C. Hidayat, S. Danthine, and K. Dewettinck. "Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points." Grasas y Aceites 68, no. 4 (2018): 221. http://dx.doi.org/10.3989/gya.0553171.

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A calculation procedure for formulating lauric and palmitic fat blends has been developed based on grouping TAG melting points. This procedure offered more flexibility in choosing the initial fats and oils and eventually gave deeper insight into the existing chemical compositions and better prediction on the physicochemical properties and microstructure of the fat blends. The amount of high, medium and low melting TAGs could be adjusted using the given calculation procedure to obtain the desired functional properties in the fat blends. Solid fat contents and melting behavior of formulated fat

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Павлова, И. В., and М. Б. Коблицкая. "Research of the rate of migration of liquid fat phase of special fats for bread baking industry with minimum content of trans-isomers." Вестник Всероссийского научно-исследовательского института жиров, no. 1-2 2020 (December 17, 2020): 64–66. http://dx.doi.org/10.25812/vniig.2020.63.30.010.

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Исследованы опытные образцы жиров специального назначения для хлебопекарной промышленности с содержанием менее 2% трансизомеров, полученные по разработанной рецептуре путем трансформации триацилглицеринов с использованием переэтерификации и купажирования масел и жиров. Установлено, что разработанные опытные образцы по всем исследованным показателям и составу соответствуют требованиям ТР ТС 024/2011 «Технический регламент на масложировую продукцию» и ГОСТ 28414-89 и имеют скорость миграции жидкой жировой фазы на (30-35)% ниже в сравнении с шортенингом на основе пальмового масла. При этом опытны

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Hwang, Jihyun, Heeju Jun, Seoye Roh, et al. "Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter." Molecules 26, no. 11 (2021): 3231. http://dx.doi.org/10.3390/molecules26113231.

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Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin. DAG content in the as-prepared fats was lower than that in POP-rich fats obtained by previously reported conventional two-step acetone fractionation. Cocoa butter equivalents (CBEs) were fabricated by blending the as-prepared fats with 1,3-distearoyl-2-oleoyl glycerol (SOS)-rich fats obtained by hexane fractionation of degummed shea butter. POP-rich fats achieved under the best con

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Jia, Yuyao, Deepak Kumar, Jill K. Winkler-Moser, et al. "Coprocessing Corn Germ Meal for Oil Recovery and Ethanol Production: A Process Model for Lipid-Producing Energy Crops." Processes 10, no. 4 (2022): 661. http://dx.doi.org/10.3390/pr10040661.

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Efforts to engineer high-productivity crops to accumulate oils in their vegetative tissue present the possibility of expanding biodiesel production. However, processing the new crops for lipid recovery and ethanol production from cell wall saccharides is challenging and expensive. In a previous study using corn germ meal as a model substrate, we reported that liquid hot water (LHW) pretreatment enriched the lipid concentration by 2.2 to 4.2 fold. This study investigated combining oil recovery with ethanol production by extracting oil following LHW and simultaneous saccharification and co-ferme

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Abd Rashid, Norizzah, Fatin Nurhanis Jumari, and Zaliha Omar. "Physicochemical Properties of Palm Kernel Oil and Palm Kernel Olein Blends." International Journal of Engineering & Technology 7, no. 4.14 (2019): 249. http://dx.doi.org/10.14419/ijet.v7i4.14.27575.

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Palm kernel oil (PKO) and palm kernel olein (PKOo) have limited application due to rapid crystallisation properties and excessive foaming during heating, respectively. In this study, a series of PKO and PKOo blends were prepared at different concentration and analysed for slip melting point (SMP), solid fat content (SFC), triacylglycerols (TAGs) composition, thermal and morphological properties. The addition of 90% RBDPKOo caused the SMP to decrease from 27.8°C to 23.80°C. All the samples show steep SFC melting profile from 0°C to 30°C. The onset crystallisation temperature of RBDPKO was delay

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Efimova, E., J. M. Marjakangas, A. M. Lakaniemi, P. E. P. Koskinen, and J. A. Puhakka. "Lipid profile characterization of wastewaters from different origins." Water Science and Technology 68, no. 11 (2013): 2505–14. http://dx.doi.org/10.2166/wst.2013.538.

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Lipids in wastewaters are potential raw material for renewable diesel, but may complicate biological treatment of wastewaters. The lipid composition of palm oil mill effluent (POME), chemithermomechanical pulp mill (CTMP) wastewater and municipal wastewater (MWW) was studied with a combination of thin-layer chromatography and nuclear magnetic resonance. Gravimetrically determined content of extracted lipids from the solids of POME and CTMP wastewater were 8.4 ± 1.2 g/L (19.6 ± 0.8% of dry weight) and 0.17–0.23 g/L (12.4–18.5%), respectively, while MWW contained 0.021 ± 0.002 g/L (9.3 ± 1.4%) o

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Zhang, Man, Baocheng Xu, Dongkun Zhao, et al. "Production of Margarine Fat Containing Medium- and Long-Chain Triacylglycerols by Enzymatic Interesterification of Peony Seed Oil, Palm Stearin and Coconut Oil Blends." Foods 13, no. 9 (2024): 1405. http://dx.doi.org/10.3390/foods13091405.

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This paper reports the preparation of margarine fat using Lipozyme TL IM as a catalyst and peony seed oil (PSO), palm stearin (PS) and coconut oil (CO) as raw materials. The results indicate that there were no significant changes in fatty acid composition before or after interesterification of the oil samples. However, the total amount of medium- and long-chain triglycerides (MLCTs) increased from 2.92% to 11.38% in sample E1 after interesterification, mainly including LaLaO, LaMO, LaPM, LaOO, LaPO and LaPP. Moreover, the slip melting point (SMP) of sample E1 decreased from 45.9 °C (B1) to 33.

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Oteri, Marianna, Giovanni Bartolomeo, Francesca Rigano, et al. "Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components." Foods 12, no. 1 (2022): 23. http://dx.doi.org/10.3390/foods12010023.

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A comprehensive chemical characterization of different lipid components, namely fatty acid composition after derivatization in fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids (PLs), free fatty acids (FFAs), sterols, carotenoids, tocopherols, and polyphenols in Chia seed oil, obtained by Soxhlet extraction, was reported. Reversed phase liquid chromatography (RP-LC) coupled to UV and mass spectrometry (MS) detectors was employed for carotenoids, polyphenols, and TAGs determination; normal phase-LC in combination with fluorescence detector (FLD) was used for tocopherols a

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Dufour, E., and A. Riaublanc. "Potentiality of spectroscopic methods for the characterisation of dairy products. II. Mid infrared study of the melting temperature of cream triacylglycerols and of the solid fat content in cream." Le Lait 77, no. 6 (1997): 671–81. http://dx.doi.org/10.1051/lait:1997648.

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Drábová, Lucie, Darina Dvořáková, Kateřina Urbancová, Tomáš Gramblička, Jana Hajšlová, and Jana Pulkrabová. "Critical Assessment of Clean-Up Techniques Employed in Simultaneous Analysis of Persistent Organic Pollutants and Polycyclic Aromatic Hydrocarbons in Fatty Samples." Toxics 10, no. 1 (2022): 12. http://dx.doi.org/10.3390/toxics10010012.

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Interference of residual lipids is a very common problem in ultratrace analysis of contaminants in fatty matrices. Therefore, quick and effective clean-up techniques applicable to multiple groups of analytes are much needed. Cartridge and dispersive solid-phase extraction (SPE and dSPE) are often used for this purpose. In this context, we evaluated the lipid clean-up efficiency and performance of four commonly used sorbents—silica, C18, Z-Sep, and EMR-lipid—for the determination of organic pollutants in fatty fish samples (10%) extracted using ethyl acetate or the QuEChERS method. Namely, 17 p

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Gao, Ziwei, Yun Zhu, Jun Jin, Qingzhe Jin, and Xingguo Wang. "Chemical–Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities." Foods 12, no. 21 (2023): 3933. http://dx.doi.org/10.3390/foods12213933.

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Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by improving its thermal behaviors. In this article, two typical commercial RPOs, HRPO (H. red palm oil) and NRPO (N. red palm oil), were evaluated by analyzing their fatty acids, triacylglycerols, micronutrients, oxidative stability index (OSI), and solid fat contents (SFCs). Micronutrients, mainly ca

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Kateryna, Havriushenko, and Gladkiy Fedir. "ANALYSIS OF THE ETHYL STEARATE PROPERTIES AS A NEW ALTERNATIVE TO COCOA BUTTER." TECHNOLOGY AUDIT AND PRODUCTION RESERVES 6, no. 3(56) (2020): 36–40. https://doi.org/10.15587/2706-5448.2020.218645.

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<em>The object of research is the product of modification of fats, in particular derivatives of fatty acids and monohydric alcohols, namely ethyl stearate. One of the biggest challenges for the confectionery industry is the use of modified fats that fully meet food safety requirements. Existing modified fats, used in confectionery, mainly contain saturated fatty acids with carbon atoms of 16 or less, identified by the World Health Organization (WHO) as harmful to the human body. Without the presence of a significant amount of trans fatty acids, it is difficult to obtain inexpensive modified fa

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Liu, Xuan, Shi He, Lixia Mu та ін. "Enzymatic synthesis of structured lipids rich in α‐linolenic acid: impacts of triacylglycerol profile on physicochemical characteristics". International Journal of Food Science & Technology, 30 серпня 2024. http://dx.doi.org/10.1111/ijfs.17457.

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SummaryMedium‐ and long‐chain triacylglycerols rich in α‐linolenic acid (ALA‐MLCT) are a kind of functional structural lipids that provide ω‐3 fatty acid and faster energy supply to human body. To improve the functional and nutritional properties of vegetable oils, we proposed an effective strategy for the synthesis of ALA‐MLCT by enzymatic interesterification of coconut oil and flaxseed oil. Lipase UM1 exhibited the highest interesterification activity compared with commercial Lipozyme RM IM, Lipozyme TL IM and Novozym 435. MLCT (76.59%) and ALA‐MLCT (45.03%) were obtained under the optimum r

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Chintagavongse, Napaporn, Tomohiro Mitani, Koichi Tamano, Toru Hayakawa, Jun-ichi Wakamatsu, and Haruto Kumura. "Application of glucose to prepare Aspergillus oryzae koji as an adjunct to prevent rancidity in cheese products." Bioscience, Biotechnology, and Biochemistry, November 28, 2024. http://dx.doi.org/10.1093/bbb/zbae174.

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Abstract Koji made using Aspergillus oryzae shows potential for application as a cheese adjunct; however, flavor defects resulting from volatile free fatty acid (FFA) accumulation should be avoided. Hence, a modified glucose-containing whey solid medium was used to culture A. oryzae AHU 7139, and the triacylglycerol (TG) lipase activity and lipase gene (tglA and mdlB) expression were compared with those of a culture using a conventional whey solid medium. The results showed that TG lipase activity and the expression of both lipase genes were reduced in the modified medium. Moreover, the expres

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Pacheco-Pappenheim, Sara, Sine Yener, Roselinde Goselink, Maria Ximena Quintanilla-Carvajal, Hein J. F. van Valenberg, and Kasper Hettinga. "Bovine milk fatty acid and triacylglycerol composition and structure differ between early and late lactation influencing milk fat solid fat content." International Dairy Journal, March 2022, 105370. http://dx.doi.org/10.1016/j.idairyj.2022.105370.

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Pacheco, Sara Liliana, Sine Yener, Roselinde Goselink, Maria Ximena Quintanilla-Carvajal, Hein Van Valenberg, and Kasper Hettinga. "Bovine Milk Fatty Acid and Triacylglycerol Composition and Structure Differ between Early and Late Lactation Influencing Milk Fat Solid Fat Content." SSRN Electronic Journal, 2021. http://dx.doi.org/10.2139/ssrn.3951003.

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Abd Rashid, Norizzah, Tunku Saidatul Sa’adiah Tunku Safuan, Amalyna Teja Kelana, Mohd Akram Zuher, and Zaliha Omar. "EFFECTS OF CHEMICAL INTERESTERIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PALM STEARIN AND RICE BRAN OIL BLENDS." Jurnal Teknologi 78, no. 6-5 (2016). http://dx.doi.org/10.11113/jt.v78.8994.

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Palm stearin (PS) and rice bran oil (RBO) were blended in the mass ratio of 100:0, 70:30, 50:50, 30:70 and 0:100. The oil blends were subjected to chemical interesterification (CIE) catalyzed by sodium methoxide (0.2% w/w). The following analysis were carried out before and after CIE: triacylglycerol (TAG) composition, slip melting point (SMP), solid fat content (SFC), microstructure, polymorphism and hardness index (HI). After chemical interesterification, there were decrease and increase in the amount of several TAG. Changes in TAG composition caused changes in the physical properties of the

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Han, Junze, Dongying Yang, Hong Zhang, Yanlan Bi, and Xuebing Xu. "Effects of branched‐chain fatty acid triacylglycerols on the crystallization of palm oil‐based blends." Journal of the American Oil Chemists' Society, September 12, 2023. http://dx.doi.org/10.1002/aocs.12743.

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AbstractThe aim of this study was to assess how branched‐chain fatty acid triacylglycerols (BCFA‐TAG) at different concentrations (1–10 g/100 g) affect palm oil‐based blend PO‐PS (palm olein/palm stearin = 7/3, wt/wt) crystallization and other related performance. The addition of BCFA‐TAG significantly affected the crystallization of PO‐PS by accelerating the onset of PO‐PS crystallization through promoting the nucleation of PO‐PS crystals while delaying the growth of the crystals as a whole. The reduction in t1/2 provided good evidence of the delay, with the effect of high concentrations (10

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Abd Rashid, Norizzah, Nur Azimah Kamarulzaman, and Zaliha Omar. "EFFECT OF CHEMICAL AND ENZYMATIC INTERESTERIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PALM OIL AND. PALM KERNEL OIL BLENDS." Jurnal Teknologi 78, no. 11-2 (2016). http://dx.doi.org/10.11113/jt.v78.9935.

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Palm oil (PO) and palm kernel oil (PKO) have different chemical composition and physical properties. Both oils have limited application in their natural form. To widen their commercial values, PO and PKO were modified by blending and subsequently followed by interesterification (IE). Interesterification is the rearrangement of fatty acids within and among different triacylglycerols, using enzyme or chemical as the catalysts. Palm oil with iodine value (IV) of 52.6 and PKO (IV = 17.5) were mixed in different ratios from 25:75 to 75:25 (%wt/wt) at 25% increment. The blends were subjected to chem

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