Art

J-GLOBAL ID：201802263741549008   Reference number：18A1342025

Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends

油中水型半固体脂肪混合物の物理的性質に及ぼすナノ構造脂肪結晶と固体脂肪含量の影響

Author (6)： Shiota Makoto (Milk Science Research Institute, Megmilk Snow Brand, Co., Ltd.) ,  Kamigaki Takamichi (Milk Science Research Institute, Megmilk Snow Brand, Co., Ltd.) ,  Wakui Ryota (Milk Science Research Institute, Megmilk Snow Brand, Co., Ltd.) ,  Ito Yoshiko (Graduate School of Life Science, University of Hyogo) ,  Nishino Yuri (Graduate School of Life Science, University of Hyogo) ,  Miyazawa Atsuo (Graduate School of Life Science, University of Hyogo)
Material： Journal of Oleo Science  (J Oleo Sci)
Volume： 67  Issue： 7  Page： 829-837(J-STAGE)  Publication year： 2018 
JST Material Number： G0238A  ISSN： 1345-8957  CODEN： JOSOAP  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *palm oil ,  hydrogenation ,  *soybean oil ,  *milk fat ,  emulsion ,  nanostructure ,  crystallization ,  rapid quenching ,  content(quantity) ,  unsaturated fatty acid ,  olefin compound
Semi thesaurus term： semi-hydrogenation ,  water in oil emulsion ,  nanoplatelet ,  solid fat content

Author keywords (7)： nanostructure ,  nanplatelet ,  oil migration ,  solid fat content ,  fat ,  crystal ,  fat spread

JST classification (1)： Edible fats and oils,margarines  (FJ09010C)

Substance index (1)： Elaidic acid

Reference (33)：

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• 2) Tang, D.; Marangoni, A.G. Modeling the rheological properties and structure of colloidal fat crystal networks. Trends Food Sci. Technol. 18, 474-483 (2007).
• 3) Shiota, M.; Isogai, T.; Iwasawa, A.; Kotera, M. Model studies on volatile release from different semisolid fat blends correlated with changes in sensory perception. J. Agric. Food Chem. 59, 4904-4912 (2011).
• 4) Rydhag, L.; Wilton, I. The function of phospholipids of soybean lecithin in emulsions, J. Am. Oil Chem. Soc. 58, 830-837 (1981).
• 5) Garti, N.; Binyamin, H.; Aserin, A. Stabilization of water-in-oil emulsions by submicrocrystalline α-form fat particles. J. Am. Oil Chem. Soc. 75, 1825-1831 (1998).

Terms in the title (6)： 脂肪 ,  混合物 ,  物理的性質 ,  ナノ構造 ,  結晶 ,  固体脂肪含量