Etiket Arşivleri: lecithin

Ammonium Phosphatide ( Palsgaard )

What is Ammonium Phosphatide?

Ammonium Phosphatide is also known as “Lecithin YN”, and has been used by the chocolate industry since the 1960’s to reduce the viscosity of the chocolate mass during production.

Palsgaard® AMP 4448 is a flavour neutral alternative to soya lecithin and is manufactured from unhardened rapeseed oil as basic raw material. Palsgaard® AMP 4448 may be declared as E-442 in the EU.

Palsgaard® AMP 4448 functionality

Palsgaard has developed the new generation of Ammonium Phosphatide for use in chocolate and cocoa based confectionery products. This highly functional Ammonium Phosphatide makes chocolate production easier than ever.

Source: https://www.palsgaard.com/media/79218/palsgaard%204448.pdf

Lecithin – A Natural Emulsifier ( Marion Günther )

Lecithin – A natural emulsifier

Marion Günther, Lecico GmbH, Germany

Lecithin is a complex mixture of different polar phospho- and glycolipids and neutral lipids (tryglycerides, sterine fatty acids). Due to its molecular structures lecithin has both hydrophilic, i. e. water-loving and lipophilic, i. e. fat-loving properties. This ability to interact simultaneously with oil and water is the reason why it works as a perfect, effective and stable emulsifier and dispersing agent.

In addition to the technological properties Lecithin offers a wide range of physiological benefits, given by the phospholipids con-
tained in it.

Phospholipids – as functional ingredients > The phospholipids are the functional ingredients of all lecithins both from a technological and physiological point of view. The broader range of processes and technologies available offer the possibility to produce tailor-made functional ingredients which are used in various special food applications especially in food supplements, functional food, cosmetics and pharmaceutical application products. Every phospholipid has its own specific application profile. Extensive scientific studies have demonstrated the effects on the human body that can result from the nutritional action of phospholipids such as phosphatidylserine as a brain cell nutrient, phosphatidylcholine for liver cell regeneration, soya phospholipids for lipid reducing effects and hydrogenated phospholipids as a basis for production of stable liposomes.


Source: https://www.harnisch.com/uploads/tx_harnisch/wfe_312Lecithin.pdf

Yemeklik Yağlar ve Margarinler ( Mehmet ALPASLAN )

YEMEKLİK YAĞLAR VE MARGARİNLER

Mehmet ALPASLAN, Nurullah DEMİR
İnönü Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Malatya E-posta: mehmet.alpaslan@inonu.edu.tr

Özet

Katı ve sıvı yağlar günlük beslenmede temel bileşen olarak yer alan yaygın besin maddeleridir. Bitkisel yağlar ve margarinler esansiyel yağ asitleri olarak bilinen linoleik ve linolenik asit gibi doymamış yağ asitleri içermektedir. Ayrıca bitkisel yağlar, yağda çözünen A, D, E ve K vitaminlerini içermektedir. Yağlar metabolizmada enerji deposu olarak kullanılır ve ağızda yağlama görevi üstlenerek besinlerdeki aroma bileşenlerini algılamaya yardımcı olur. Yemeklik yağlar hayvansal kaynaklı olabileceği gibi daha çok bitkisel kaynaklı olarak üretimi gerçekleşmektedir. Margarin ise yarı katı bir emülsiyon olup hidrojenize yağların su ve diğer bileşenlerin karıştırılması ile üretilir. Hidrojenasyon sonrası doymuş yağ asitleri ve trans yağ asitleri içeren margarinler damar sertliği gibi birçok hastalığa neden olabilmektedir. Bitkisel sıvı yağların ve margarinlerin üretim teknikleri ve kimyasal işlemleri ürün özelliklerini etkilemektedir. Ayrıca margarinlerin üretiminde karışım yağların kullanılıyor olması domuz yağı ve türevleri içerebilme riski taşımaktadır.

Anahtar kelimeler: Bitkisel yağlar, margarin, doymuş yağ asidi, trans yağ asidi, lesitin, mono ve digliserit, kalp ve damar hastalıkları, helal gıda.

EDIBLE OILS AND MARGARINES

Mehmet ALPASLAN, Nurullah DEMİR
İnönü Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Malatya E-mail: mehmet.alpaslan@inonu.edu.tr

Abstract
Fats and oils are common nutrients in the daily diet as the basic compounds.
Vegetable oils and margarines contain unsaturated fatty acids such as linoleic and linolenic acid known essential fatty acids. Furthermore, vegetable fats and oils include A, D, E, and K vitamins. The oils are used as a storage of energy in human metabolism and help to detect the aroma components in food by lubrication in the mouth. Edible oils may be from animal origin but in general, it is mostly produced from plant materials. Margarine is a semi-solid emulsion which is produced by mixing hydrogenated vegetable oils, water and other ingredients, like butter. Margarine, which has over-saturated fatty acids and trans fatty acids, may causes many diseases, such as arteriosclerosis, after hydrogenation process. The production techniques and chemical processes of vegetable oils and margarines may affect features of products. Also, margarines have a risk in terms of containing lard and its derivatives, since mixing oils are used in margarine process.

Keywords: Edible vegetable oil, margarine, saturated fatty acid, trans fatty acid, lecithin, mono and diglyceride, cardiovasculer diseases, halal food.