caa a22 4500 463188861 CHVBK 20180406164902.0 cr unu---uuuuu 170326e20070501xx s 000 0 eng 10.1007/s10973-006-8070-8 doi (NATIONALLICENCE)springer-10.1007/s10973-006-8070-8 Developmentof a DSC method for determination of certain technological parameters of margarineand mixed-fat spread [Elektronische Daten] [D. Lőrinczy, G. Regdon Jr., B. Keller, S. Szakály, B. Schäffer] Nutritional-physiological research of near past decades had established the real nutritional value of fats and oils. In the former theory the nutritional value of fats and oils is influenced mainly by the rate of saturated/unsaturated fats. It was ruled out, and positive, inert or risk physiological effect of every single fatty acid had been established. The health-care effect of omega-3 fatty acid mainly by the favourable (<3:1) rate of omega-6/omega-3 was established, as inert was concerned the saturated C16 fatty acid and the maximal amount of trans-fatty acids carrying health risk in fats was legally regulated in some countries. These nutritional-physiological requirements were mainly fulfilled by margarine producers and the elementary fats were selected in such a way that they should meet these requirements. Our method helps to the producers to quickly determine the amount of the liquid and solid fat at certain temperature and/or to adjust the technological temperature parameters. The main steps of our method are: a./ determination of cooling rate (K min-1) of the crystallizer device; b./ determination of the rate of liquid/solid fat at 10°C temperature. This value is used for the determination of the rate of fats and oils as a function of technology and required consistency firmness (spread ability); c./ determination of the temperature from the cooling curve where the crystallization of most part of the fat has finished. This value is used for the determination of outlet temperature parameter of product coming out from the crystallizer device for margarines or mixed-fat spreads with water-in-oil system. Springer-Verlag, 2007 crystallisation nationallicence DSC nationallicence fat (saturated/unsaturated) nationallicence margarine nationallicence nutrition nationallicence Lőrinczy D. Faculty of Medicine, Biophysical Institute University Pécs, Szigeti str. 12., 7624, Pécs, Hungary aut Regdon Jr. G. Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Szeged, Eötvös str. 6., 6720, Szeged, Hungary aut Keller B. Pécsi Milker Food Science Co. Ltd., Nyírfa str. 2/a, 7622, Pécs, Hungary aut Szakály S. Hungarian Dairy Research Institute, Tüzér str. 15, 7623, Pécs, Hungary aut Schäffer B. Hungarian Dairy Research Institute, Tüzér str. 15, 7623, Pécs, Hungary aut Journal of Thermal Analysis and Calorimetry Kluwer Academic Publishers 88/2(2007-05-01), 351-354 1388-6150 88:2<351 2007 88 10973 https://doi.org/10.1007/s10973-006-8070-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s10973-006-8070-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Lőrinczy D. Faculty of Medicine, Biophysical Institute University Pécs, Szigeti str. 12., 7624, Pécs, Hungary aut NATIONALLICENCE 700 1- Regdon Jr G. Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Szeged, Eötvös str. 6., 6720, Szeged, Hungary aut NATIONALLICENCE 700 1- Keller B. Pécsi Milker Food Science Co. Ltd., Nyírfa str. 2/a, 7622, Pécs, Hungary aut NATIONALLICENCE 700 1- Szakály S. Hungarian Dairy Research Institute, Tüzér str. 15, 7623, Pécs, Hungary aut NATIONALLICENCE 700 1- Schäffer B. Hungarian Dairy Research Institute, Tüzér str. 15, 7623, Pécs, Hungary aut NATIONALLICENCE 773 0- Journal of Thermal Analysis and Calorimetry Kluwer Academic Publishers 88/2(2007-05-01), 351-354 1388-6150 88:2<351 2007 88 10973 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer