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Structure and polymorphism of trans mono-unsaturated triacylglycerols |
Jan B. Van Mechelen , Rene Peschar , Henk Schenk |
University of Amsterdam, HIMS, crystallography (UVA), Valckenierstraat 65, Amsterdam 1018XE, Netherlands |
Abstract |
Appropriately chosen blends of fats determine the physical properties of many food products like bakery products and table spreads. Soft natural oils often have to be hardened to give a blend the desired properties. Hydrogenation is a widespread applied hardening treatment with an undesired side effect: the (partial) isomerization of cis double bonds in trans double bonds, for example transformation of oleic acid (cis-9-octadecanoic acid; O) in elaidic acid (trans-9-octadecanoic acid; E). Trans fatty acids, commonly regarded as a health risk [1], supposedly replace their saturated analogues in the solid state but in fact little is known about their actual packing.
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Presentation: Oral at 11th European Powder Diffraction Conference, Microsymposium 3, by Jan B. Van MechelenSee On-line Journal of 11th European Powder Diffraction Conference Submitted: 2008-04-24 15:31 Revised: 2009-06-07 00:48 |