Enzymatic Interesterification of Anhydrous Milk Fat with Rapeseed and/or Linseed Oil: Oxidative Stability

2009 ◽  
Vol 57 (15) ◽  
pp. 6787-6794 ◽  
Author(s):  
Jean-Michel Giet ◽  
Mario Aguedo ◽  
Sabine Danthine ◽  
Michel Paquot ◽  
Annick Thomas ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Milk Fat ◽  
Linseed Oil ◽  
Enzymatic Interesterification ◽  
Anhydrous Milk Fat

Enrichment of Anhydrous Milk Fat in Polyunsaturated Fatty Acid Residues from Linseed and Rapeseed Oils through Enzymatic Interesterification

2008 ◽  
Vol 56 (5) ◽  
pp. 1757-1765 ◽  
Author(s):  
Mario Aguedo ◽  
Emilien Hanon ◽  
Sabine Danthine ◽  
Michel Paquot ◽  
Georges Lognay ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Milk Fat ◽  
Enzymatic Interesterification ◽  
Anhydrous Milk Fat

Human Milk Fat Substitute from Butterfat: Production by Enzymatic Interesterification and Evaluation of Oxidative Stability

2009 ◽  
Vol 87 (2) ◽  
pp. 185-194 ◽  
Author(s):  
Ann-Dorit Moltke Sørensen ◽  
Xuebing Xu ◽  
Long Zhang ◽  
Janni B. Kristensen ◽  
Charlotte Jacobsen
Keyword(s):  
Human Milk ◽  
Oxidative Stability ◽  
Milk Fat ◽  
Enzymatic Interesterification ◽  
Fat Substitute ◽  
Human Milk Fat Substitute ◽  
Human Milk Fat

scholarly journals Linseed oil: Characterization and study of its oxidative degradation

2020 ◽  
Vol 71 (1) ◽  
pp. 337 ◽  
Author(s):  
B. M. Berto ◽  
R. K.A. Garcia ◽  
G. D. Fernandes ◽  
D. Barrera-Arellano ◽  
G. G. Pereira
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Induction Period ◽  
Room Temperature ◽  
Linseed Oil ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Quality Parameters ◽  
Time Intervals ◽  
Accelerated Oxidation

This paper proposes to characterize and monitor the degradation of linseed oil under two oxidation conditions using some traditional oxidative and quality parameters. The experimental section of this study was divided into 2 stages. In the first one, three commercial linseed oil samples (OL1, OL2, and OL3) were characterized according to oxidative stability (90 °C) and fatty acid composition. In the second stage, the OL1 sample, selected due to its availability, was subjected to the following oxidation procedures: storage at room temperature conditions with exposure to light and air (temperature ranging from 7 to 35 °C) for 140 days and accelerated oxidation at 100 °C for 7h. Samples were collected at different time intervals and analyzed for oxidative stability (90 °C), peroxide value, and acid value. The results showed that all the samples presented a similar fatty acid profile and that the OL3 sample showed a higher induction period (p < 0.05). Regarding the oxidative degradation, the induction period of the OL1 sample reduced from 9.7 to 5.7 and 9.7 to 6.3 during 140 days of storage under room temperature and 7 h of accelerated oxidation, respectively. The end of induction period of the OL1 sample is expected to occur within 229 days according to an exponential mathematical model fitted to the induction period values at different temperatures. In addition, the OL1 sample met the limits proposed by Codex and Brazilian regulations for peroxide and acid values during the oxidation time intervals.

scholarly journals Reduced-fat spreads based on anhydrous milk fat and cellulose ethers

2020 ◽  
Vol 99 ◽  
pp. 105330 ◽  
Author(s):  
M. Espert ◽  
L. Wiking ◽  
A. Salvador ◽  
T. Sanz
Keyword(s):  
Milk Fat ◽  
Cellulose Ethers ◽  
Anhydrous Milk Fat ◽  
Reduced Fat

Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat

LWT ◽  
2020 ◽  
Vol 124 ◽  
pp. 109129
Author(s):  
Clara Simone dos Santos ◽  
Raquel Fortes Kanup ◽  
Marcela Albuquerque Cavalcanti Albuquerque ◽  
Raquel Bedani ◽  
Cínthia Hoch Batista de Souza ◽  
...  
Keyword(s):  
Milk Fat ◽  
Enzymatic Interesterification ◽  
Nutritional Properties

1315 Effect of increasing doses of abomasally infused linseed oil on animal performance and oxidative stability of milk in Holstein dairy cows

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 634-634
Author(s):  
D. E. Rico ◽  
R. Gervais ◽  
S. M. Peña-Cotrino ◽  
C. Cohou ◽  
Y. Lebeuf ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Dairy Cows ◽  
Linseed Oil ◽  
Animal Performance ◽  
Holstein Dairy Cows
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