Interesterifikovana mast — разлика између измена

нема резимеа измене
(Нова страница: {{Masti}} '''Interesterifikovana mast''' je tip ulja u kome su masne kiseline the fatty acids have been moved from one triglyceride molecule to another. Interesteri…)
'''Interesterifikovana mast''' je tip ulja u kome su masne kiseline the fatty acids have been moved from one [[triglyceride]] molecule to another. Interesterification does not alter the fatty acids. This is generally done to modify the [[melting point]], slow [[rancidification]] and create an oil more suitable for [[deep frying]] or making [[margarine]] with good taste and low saturated fat content. It is not the same as [[Hydrogenated oil|partial hydrogenation]] which produces [[trans fatty acid]]s, but interesterified fats used in the food industry can come from hydrogenated fat, for simplicity and economic reasons.
Fats such as [[soybean oil]] consist mainly of various triglycerides which are made up of a glycerol backbone esterified to three fatty acid molecules. The triglycerides contain a mixture of saturated, monounsaturated and polyunsaturated fatty acids. Interesterification is carried out by blending the desired oils and then rearranging the fatty acids over the glycerol backbone with, for instance the help of catalysts or [[lipase]] enzymes.<ref name=ISEO /> [[Polyunsaturated fatty acid]]s (PUFAs) decrease the melting point of fats significantly. A triglyceride containing three saturated fatty acids is generally solid at room temperature and not very desirable for many applications. Rearranging these tryglycerides with oils containing unsaturated fatty acids lowers the melting point and creates fats with properties better suited for target food products. In addition, blending interesterified oils with liquid oils allows the reduction in saturated fatty acids in many trans fatty acid free food products. The interesterified fats can be separated through controlled crystallization, also called fractionation.<ref name= Kellens>
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[[en:Interesterified fat]]