Prasanth Kumar et al., 2016 - Google Patents
Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spreadPrasanth Kumar et al., 2016
View HTML- Document ID
- 1126432569673519930
- Author
- Prasanth Kumar P
- Jeyarani T
- Gopala Krishna A
- Publication year
- Publication venue
- Journal of food science and technology
External Links
Snippet
Phytonutrients retained palm olein (PRPOL) was prepared and blended into butterfat at different ratios. The physicochemical characteristics and the phytonutrient composition of blends, as well as its utilization in the preparation of functional chocolate spread were …
- 239000000203 mixture 0 title abstract description 17
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Prasanth Kumar et al. | Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread | |
| Mba et al. | Palm oil: Processing, characterization and utilization in the food industry–A review | |
| Serra et al. | Alternative sources of oils and fats from Amazonian plants: Fatty acids, methyl tocols, total carotenoids and chemical composition | |
| Barrera-Arellano et al. | Corn oil: composition, processing, and utilization | |
| Absalome et al. | Biochemical properties, nutritional values, health benefits and sustainability of palm oil | |
| Pande et al. | Food uses of palm oil and its components | |
| Koushki et al. | Physico-chemical properties, fatty acid profile and nutrition in palm oil | |
| Azlan et al. | Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq.(dabai), olive and palm oils | |
| CA2362968C (en) | Fat based food products | |
| Tan et al. | Red palm oil: A review on processing, health benefits and its application in food | |
| Imoisi et al. | Palm oil, its nutritional and health implications | |
| Salas et al. | Food uses of sunflower oils | |
| Adhikari et al. | Enzymatic and chemical interesterification of rice bran oil, sheaolein, and palm stearin and comparative study of their physicochemical properties | |
| Norhazlindah et al. | Techniques for extraction, characterization, and application of oil from sacha inchi (Plukenetia volubilis L.) seed: a review | |
| Bakota et al. | Solvent fractionation of rice bran oil to produce a spreadable rice bran product | |
| El‐Hadad et al. | Red palm olein: Characterization and utilization in formulating novel functional biscuits | |
| Kmiecik et al. | The content of anti-nutritional components in frozen fried-potato products | |
| Ok et al. | The Pretreatment of the Seeds Affects the Quality and Physicochemical Characteristics of Watermelon Oil and Its By‐Products | |
| Silva et al. | Soybean oil organogelled emulsions as oral delivery systems of hydroxytyrosol and hydroxytyrosol alkyl esters | |
| Winkler et al. | Effect of deep-fat frying on phytosterol content in oils with differing fatty acid composition | |
| Pande et al. | Production of trans‐free margarine with stearidonic acid soybean and high‐stearate soybean oils‐based structured lipid | |
| De Leonardis et al. | Limits and potentials of African red palm oils purchased from European ethnic food stores | |
| Nieto et al. | Plant source: Vegetable oils | |
| Jansen et al. | Composition and stability of olive oil following partial crystallization | |
| Andrade et al. | Viability of palm oil in edible vegetable oil blends preparation for employment in immersion frying |