Determination of solid fat index by Fourier transform infrared spectroscopy

A unique and rapid Fourier transform infrared (FTIR) spectroscopic method for the determination of solid fat index (SFI) of fats and oils was developed, which is capable of predicting the SFI profile of a sample in approximately two minutes, without the need for tempering. Hydrogenated soybean oil s...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 1996-04, Vol.73 (4), p.411-416
Hauptverfasser:	Van de Voort, F.R. (Macdonald Campus of McGill University, Ste. Anne de Bellevue, PQ, Canada.), Memon, K.P, Sedman, J, Ismail, A.A
Format:	Artikel
Sprache:	eng
Schlagworte:	ACEITE DE SOJA ACEITES Biological and medical sciences COMPOSICION QUIMICA COMPOSITION CHIMIQUE CORPS GRAS Dilatometry edible oil analysis ESPECTROSCOPIA INFRARROJA Fat industries Food industries Fourier transform infrared spectroscopy FTIR spectroscopy Fundamental and applied biological sciences. Psychology GRASAS HIDROGENACION HUILE HUILE DE SOJA HYDROGENATION MEDICION MESURE SFC SFI solid fat content solid fat index SPECTROSCOPIE INFRAROUGE TECHNIQUE ANALYTIQUE TECNICAS ANALITICAS TEMPERAGE TEMPLADO
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