Technical aspects of trans reduction in modified fats.
| dc.creator | Van Duijn, Gerrit | |
| dc.description | Modification of the solid phase lines of naturally occurring oils and fats is required to produce optimal hardstocks for fat continuous products like margarines, spreads and shortenings. Trans-free hardstocks are produced by combination of the trans-free modification techniques: full hydrogenation, interesterification, and fractionation together with the choice of the feedstock. The introduction of trans-free hardstocks in domestic margarines since 1995 has drastically reduced the daily trans intake by European consumers. | |
| dc.description | Modification of the solid phase lines of naturally occurring oils and fats is required to produce optimal hardstocks for fat continuous products like margarines, spreads and shortenings. Trans-free hardstocks are produced by combination of the trans-free modification techniques: full hydrogenation, interesterification, and fractionation together with the choice of the feedstock. The introduction of trans-free hardstocks in domestic margarines since 1995 has drastically reduced the daily trans intake by European consumers. | |
| dc.identifier.url | https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=25698 | |
| dc.language | Fr | |
| dc.relation | ||
| dc.subject | Acido graso trans | |
| dc.subject | Fraccionamiento. | |
| dc.subject | Hidrogenación. | |
| dc.subject | interesterificación | |
| dc.title | Technical aspects of trans reduction in modified fats. | |
| dc.type | text |