Preparation of Low Trans Pufa Enriched Speciality Fats

Divya, P. (2010) Preparation of Low Trans Pufa Enriched Speciality Fats. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Vanaspati (hydrogenated vegetable oil) is normally being used in preparation of most of the traditional food products. These fats contain high trans fatty acids ranging 2-17%. Trans fatty acids are reported to be the risk factors involved in coronary heart disease and hence demand for natural fatty acid containing fats is increasing throughout. Low trans speciality fat is prepared using palm oil and its stearin blend with rice bran oil. This speciality trans free fats has similar melting profiles compared to those of commercial hydrogenated fats (Vanaspati). This trans free speciality fat was blended with other vegetable oils rich in PUFA such as sunflower, safflower and flax seed in place of rice bran oil. These speciality fats have higher proportion of PUFA including W-3 fatty acids compared to palm fraction or with commercial vanaspati. Thus trans free speciality fats enriched with PUFA are prepared for use in various products as vanaspati substitute and improving nutritional quality.
Uncontrolled Keywords:	Vanaspati; traditional food products; Low trans speciality fat
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Jul 2010 10:49
Last Modified:	13 Jul 2010 10:49
URI:	http://ir.cftri.res.in/id/eprint/9544

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