Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6396705 | Food Research International | 2014 | 7 Pages |
Abstract
As summary, the obtained results would enhance the selection of glycerides to formulate ingredients with different purposes. Thus, in case a final high level of 1-MO would be desired to take advantage of the bioactivity of 1-MO, oils under the form of DO or DO:MO might be superior to MO. In case a high 1-MO level together with a low 2-MO level would be desired at the same time, mixtures of DO:MO or MO would be preferred. In case a higher self-emulsifying ability would be desired, the preferred forms would be MO and DO:MO. Finally, in case all the potential functionalities would be desired at the same time, namely the highest bioactivity, together with a high self-emulsifying ability, the mixture DO:MO might be suggested as an interesting product, with the additional economical advantage.
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Authors
Diana Martin, Maria I. Moran-Valero, Luis Vázquez, Guillermo Reglero, Carlos F. Torres,