Nutritional oil

Example Microencapsulation of Nutritional Oils by Spray Drying.42... 

EXAMPLE MICROENCAPSULATION OF NUTRITIONAL OILS BY SPRAY DRYING... 

In the following years, nanostructural differences in the particle morphology and thus differing gas diffusivity was identified as the cause of a different oxidative stability of microencapsulated nutritional oils. When using a octenylsuccinate-derivatized starch with a high proportion of low molecular weight disaccharides, a significant inhibition of autoxidation compared to a carrier... 

Elizalde, G Sclafani, A. 1990. Fat appetite in rats flavor preferences conditioned by nutritive and non-nutritive oil emulsions. Appetite 15, 189—197. 

Ackroff, K., Vigorito, M. Sclafani, A. Fat appetite in rats the response of infant and adult rats to nutritive and non-nutritive oil emuhiovL. Appetite 1990, 15 171-188. 

Uses Emulsifier for nutritional oils and emulsions F roperties Sol. in cold water... 

TIC Pretested Nutriloid Max emulsifier, nutritional oils TIC Pretested Nutriloid Max emulsifier, nutritional powder drink bases... 

With the extensive knowledge available in oil chemistry, development of designer fats and oils is possible (34). This is of special interest to nutritionists who see the possibiUties for stmcturaHy designed fats to meet developing knowledge in clinical nutrition and food product development. 

Fa.ts nd Oils. Eats and oils from rendering animal and fish offal and vegetable oilseeds provide nutritional by-products used as a source of energy, unsaturated fatty acids, and palatabiHty enhancement. Eats influence the texture in finished pet foods. The use and price of the various melting point fats is deterrnined by the type and appearance of the desired finished food appearance. 

Most bulk food ingredients, eg, flour, fats and oils, and nutritive sweeteners (qv) such as sugar (qv), are excluded from the food additive category. In a few cases, substances that are used in relatively large quantities, eg, dietary fiber (qv) and bulking agents, are included herein because these have been the focus of market and technology developments. 

Glanded cottonseed kernels contain 1.1—1.3% gossypol (19) plus related pigments that affect nutritional properties and color of the oil and meal. Cottonseed also contains the cyclopropenoid acids, malvafic and stercuhc acids, which exist as glycerides and are concentrated in the seed axis (32). 

Chlorine. Nearly all chlorine compounds are readily soluble in water. As a result, the major reservoir for this element in Figure 1 is the ocean (5). Chloride, as noted earHer, is naturally present at low levels in rain and snow, especially over and near the oceans. Widespread increases in chloride concentration in mnoff in much of the United States can be attributed to the extensive use of sodium chloride and calcium chloride for deicing of streets and highways. Ref. 19 points out the importance of the increased use of deicing salt as a cause of increased chloride concentrations in streams of the northeastern United States and the role of this factor in the chloride trends in Lake Ontario. Increases in chloride concentration also can occur as a result of disposal of sewage, oil field brines, and various kinds of industrial waste. Thus, chloride concentration trends also can be considered as an index of the alternation of streamwater chemistry by human development in the industrialized sections of the world. Although chlorine is an essential element for animal nutrition, it is of less importance for other life forms. 

Proceedings of the Symposium of Fertiliser, Present and Future, Japanese S ociety of S oil S cience and Plant Nutrition, Sept. 25—26,1989. 

Dairy products (see Milk and milkproducts) have been staple items of the diet for many centuries, and have long been the target for imitation. The development of nutritional guidelines emphasizing the need to reduce total dietary fat, dietary cholesterol [57-88-5] C2yH4 0, and saturated fatty acids (see Fats and fatty oils Fat substitutes), has increased the interest in imitation dairy foods. However, with the exception of butter and cream the market penetration of dairy substitutes has been limited. 

In a study of the effect of nutrition on reproduction in the rat in the 1920s, Herbert Evans and Katherine Bishop found that rats failed to reproduce on a diet of rancid lard, unless lettuce or whole wheat was added to the diet. The essential factor was traced to a vitamin in the wheat germ oil. Named vitamin E by Evans (using the next available letter following on the discovery of vita-... 

Fats are food. But apart from their nutritive value they are also used as ingredients to modify other foods. Flaky piecrusts, smooth ice cream, and melt-in-your-mouth chocolates owe their properties to the unique characteristics of fats and oils. 

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