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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVED FUNCTIONAL FOOD OILS VIA NOVEL PROCESSING TECHNOLOGIES Project Number: 3620-41000-112-00
Project Type: Appropriated

Start Date: Jun 03, 2004
End Date: Jun 02, 2009

Objective:
Develop processing technologies to reduce the saturated and trans acids in foods and food oils consistent with desired functional, consumer and health needs. Develop knowledge of the phase behavior of model triglyceride systems and study starch lipid complexes as emulsifier systems.

Approach:
Study the catalytic hydrogenation of edible oils under condition where trans isomer formation is suppressed or minimized; develop kinetic models for the reaction and characterize the products. Potential starch/lipid complex emulsifier systems will be prepared and evaluated as candidates for lowfat spread systems. The phase behavior of model triglycerides will be studied by Pulsed Nuclear Magnetic Resonance, Differential Scanning Calorimetry and their solubilities determined from melting point and other thermal data.

Last Modified: 4/20/2014
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