Using near infrared spectroscopy for the determination of solid fat content, free fatty acids and equivalent reaction time for enzymatically-interesterified oils. An Abstract from NIR news

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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 Kristensen^b and Helle Rosager^c
^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

ABSTRACT:

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: