ATTEMPT TO ENHANCE MILK FAT WITH EPA AND DHA ACIDS

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ATTEMPT TO ENHANCE MILK FAT WITH EPA AND DHA ACIDS

Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2012, Vol 19, Issue 3

Abstract

Interestrification is one of the fat modification methods. This method makes it possible to produce products having a predetermined structure of lipids. The objective of the papers was to enrich milk fat with EPA and DHA acids. The research comprised a milk fat and a concentrate of n-3 fatty acids (ROPUFA). A blend of those fats, MF to ROPUFA rate being 2:1, was interesterified for 2 and 8 hours, at a temperature of 50 and 70 C, in the presence of an enzymatic preparation Lipozyme RM IM. It was found that fatty acids were present in the interesterified blends derived from both the milk fat and the concentrates of n-3 fatty acids, including EPA and DHA acids. The blends of fats obtained can be used to produce baby foods for infants and small children.

Authors and Affiliations

Magdalena Wirkowska, Joanna Bryś, Agata Górska, Ewa Ostrowska - Ligęza, Katarzyna Tarnowska

Keywords

ZAWARTOŚĆ WIELOPIERŚCIENIOWYCH WĘGLOWODORÓW AROMATYCZNYCH (WWA) W MIĘSNYCH PRODUKTACH GRILLOWANYCH W ZALEŻNOŚCI OD ZAWARTOŚCI TŁUSZCZU W SUROWCU

W pracy przedstawiono wyniki badań, których celem było określenie zawartości wybranych wielopierścieniowych węglowodorów aromatycznych (WWA) w grillowanych produktach mięsnych. Materiał badawczy stanowiły: boczek, kark...

EP ID EP99929
DOI 10.15193/zntj/2012/82/046-055
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