Preparation and quality assessment of interesterified fats and their differentiation from Vanaspathi (hydrogenated fats).

Dr., Nasirullah and Sharma, S. and Krishnamurthy, M. N. (1999) Preparation and quality assessment of interesterified fats and their differentiation from Vanaspathi (hydrogenated fats). Journal of Food Science and Technology, 36 (2). 133-135, 7 ref.. ISSN 0022-1155

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Abstract

Physical properties of interesterified fats prepared from groundnut, cottonseed and palm olein oils were evaluated; 2 method for differentiating interesterified fats from vanaspati which contains potentially harmful hydrogenated fats and may be used to adulterate interesterified fats, were also investigated. Controlled interesterification was carried out on groundnut oil, cottonseed oil, palm olein oil and mixtures of groundnut oil with palm olein oil and cottonseed oil with palm olein oil in the ratios 70:30 and 50:50. Oils and mixtures were heated to 90

Item Type:	Article
Uncontrolled Keywords:	COTTONSEED-OILS; ESTERIFICATION-; FATS-VEGETABLE; GROUNDNUT-OILS; PALM-OILS; PHYSICAL-PROPERTIES; INTERESTERIFICATION-; PALM-OLEIN; VANASPATI-
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Food Safety Analytical Quality Control Lab Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Feb 2012 06:47
Last Modified:	16 Feb 2012 06:47
URI:	http://ir.cftri.res.in/id/eprint/7738

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