Izvorni znanstveni članak
Investigation of possibilities of milk fat supstitution with interesterified fats into the milk products
Marijana Carić
; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Jovan Turkulov
Nikola Marjanović
Derđ Karlović
Spasenija Milanović
Ištvan Jankovitš
Jela Kotlaja
Sažetak
The characteristics of fats are junction from two essential factors: com-position of fatty acids and composition of triglycerides. To obtain the corresponding composition, the oil industry uses four (4) technological processes: hydrogenation, interesterification, fractionation and mixing of certain sorts of fats. The process of interesterification gives extra high possibilities in this field leading to the change of triglycerides composition and physical characteristics of fats. Use of the mentioned technological process enables getting fat with not only physical properties, but also adequate triglycerides composition is very alike milk fat. The results of this study showed that physical characteristics and triglycerides composition of fats obtained by random interesterification of the mix: lard — coconut fat, were similar to that from milk fat.
Ključne riječi
milk fat; supstitution; interesterified fats
Hrčak ID:
99979
URI
Datum izdavanja:
2.11.1984.
Posjeta: 1.809 *