Abstract

NIR news
Volume 18 Issue 8, Pages 7–9 (2007)
doi: 10.1255/nirn.1052

Using near infrared spectroscopy for the determination of solid fat content, free fatty acids and equivalent reaction time for enzymatically-interesterified oils

Lars P. Houmøller,a,* Dorthe Kristensenb and Helle Rosagerc
aEsbjerg Technical Institute, Aalborg University, Niels Bohrs Vej 8, 6700 Esbjerg, Denmark. E-mail: lph@aaue.dk (L.P. Houmøller)
bNovozymes, 2860 Bagsværd, Denmark
cPebas, 6950 Ringkøbing, Denmark

The plasticity of the fat blend is of utmost importance in the production of margarine and the required physical properties are obtained by processing properly selected blends of fats and oils. This article discusses using near infrared spectroscopy to determine solid fat content, free fatty acids and equivalent reaction time for enzymatically-interesterified oils.

Keywords:

Full-text article (393 kB) (subscribers only)

Buy article on-line for £12 (get immediate access)

Alerting Service

 RSS Feed

Permalink: http://dx.doi.org/10.1255/nirn.1052
QR Code (what is this?):

Alerting Services

Our Table of Contents Alerting Service will keep you up-to-date with the latest research published in our journals.

You can also follow our journals on Twitter or subscribe to their RSS feeds.  Follow us on Twitter and Subscribe to our RSS Feeds

Sign Up Now

Subscriptions

Discover the benefits of subscribing to our periodicals

  • Quality Science
  • Fair Pricing
  • Important Research
  • Flexible Subscriptions

Subscribe Today

New Books

New Series of Focused Books in Print and E-Reader Formats

Design of Experiments“If you’re going to experiment, then it is always worth doing it properly” writes Tom Fearn in this introduction to Design of Experiments.
find out more

Near Infrared Spectroscopy on Agricultural HarvestersThis book provides an overview of the deployment of NIR analysers onto harvesting machinery to give real-time, point-of-cropping data.
find out more

Sample Copy of NIR news