Heated fat-based oil substitutes, oleic and linoleic acid-esterified propoxylated glycerol

JAOCS, Journal of the American Oil Chemists' Society

Volumn 74, Issue 4, 1997, Pages 367-374

  Artz, William E ^a   Hansen, Steven L ^b   Myers, Michelle R ^c  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b Bunge Foods   (United States)

^c Kraft Foods Inc   (United States)

Author keywords

Chromatography; Fat substitute; Frying oils; High performance size exclusion; Linoleic acid esterified propoxylated glycerol; Lipid oxidation; Oleic acid esterified propoxylated glycerol; Supercritical fluid chromatography; Trilinolein; Triolein

Indexed keywords

FATTY ACIDS; FOOD PRODUCTS; GLYCEROL; HEATING; REACTION KINETICS; SIZE EXCLUSION CHROMATOGRAPHY; SUPERCRITICAL FLUID EXTRACTION; THERMOOXIDATION;

FAT SUBSTITUTES; FRYING OILS; PROPOXYLATED GLYCEROL; SUPERCRITICAL FLUID CHROMATOGRAPHY (SFC); TRILINOLEIN; TRIOLEIN;

OILS AND FATS;

EID: 0031118212     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-997-0092-2     Document Type: Article

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