Fats, properties

Modification of Milk Fat Properties by Addition of Minor Lipids... 

Minor lipids can have a significant influence on the kinetics of crystallization of milk fat. The effects on the kinetics of crystallization processes should be separated from their influence on the final properties of the milk fat. The effects of minor lipids on the modification of milk fat properties are complex and are dependent on the type, chemical nature, concentration and structure of the minor lipids (Wright and Marangoni, 2002a Vanhoutte et al., 2002a). 

Fat Substitutes A fat substitute is a material that has fat properties, but reduced calories or no calories. Several of the latter materials have been developed. These materials have been reviewed, but only olestra has received FDA approval for food use (140, 141). 

Relating Bulk-Fat Properties to Emulsified Systems Characterization of Emulsion Destabilization by Crystallizing Fats... 

The modification and adjustment of vegetable oil and animal fat properties for biodiesel production can be developed using methods of transesterification, esterification, microemulsification and cracking (Knothe, 2005 Ranganathan et al., 2008). However, transesterification and esterification reactions have been the most commonly used methods by the biofuel industry as synthetic routes (Figure 1) (Robles-Medina et al., 2009). 

Uses Dispersant, dissolving agent, wetting agent, emulsifier for fat Properties Cl. to si. hazy liq. 100% cone. 

Uses Foaming agent Features Low-fat Properties Dens. 0.25-0.29 KocoaKreme 275 [Kerry Ingreds.]... 

Chem. Descrip. Ethoxylated wool grease Uses Surfactant In leather processing Features Self-emuisfying fat Properties Paste SabotanLF20 [SaboSpA]... 

Uses Emulsifier for creams containing up to 60% of fats Properties Waxy Use Level 6-12%... 

Uses O/w emulsifier for cosmetics, foods anticrystallizing agent for fats Properties Wh. flake 100% cone. 

---