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master's thesis
Odabir mješavina masti za proizvodnju "0-trans" margarina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:819250
Mojzeš, Tamara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Mojzeš, T. (2013). Odabir mješavina masti za proizvodnju "0-trans" margarina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:819250

Mojzeš, Tamara. "Odabir mješavina masti za proizvodnju "0-trans" margarina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:819250

Mojzeš, Tamara. "Odabir mješavina masti za proizvodnju "0-trans" margarina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:819250

Mojzeš, T. (2013). 'Odabir mješavina masti za proizvodnju "0-trans" margarina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:819250

Mojzeš T. Odabir mješavina masti za proizvodnju "0-trans" margarina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:819250

T. Mojzeš, "Odabir mješavina masti za proizvodnju "0-trans" margarina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:819250

Metadata
TitleOdabir mješavina masti za proizvodnju "0-trans" margarina
Title (english)Selection of fatty blends for "0-trans" margarine production
AuthorTamara Mojzeš
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2013-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Biljna ulja i masti koja se koriste za pripremu mješavina masti (blendi) u proizvodnji margarina imaju određen udio čvrstih triacilglicerola (UČT) koji omogućava postizanje željenih svojstava. Odabir masti i ulja za proizvodnju margarina, osim što moraju jamčiti kvalitetna fizikalna svojstva, trebaju dati proizvode sa vrlo niskim udjelom trans masnih kiselina, zbog mogućih štetnih utjecaja na zdravlje. U ovom radu ispitivao se udio čvrstih triacilglicerola u uzorcima palminog ulja, palminog stearina (palmstearina) i kokosovog ulja, te u dvijema pripremljenim masnim blendama metodom impulsne nuklearne magnetske rezonancije (NMR). Najbolje rezultate su pokazali uzorci palminog ulja P5, palmstearina PS1 i kokosovog ulja K2. Pripremljenim blendama je određen sastav masnih kiselina i udio trans masnih kiselina plinskom kromatografijom (GC). Blenda B1 nije zadovoljavala standarde za margarin, ali je imala udio trans masnih kiselina ispod 0,5%. Blenda B2 je zadovoljavala standarde za margarin, te zbog udjela trans masnih kiselina nižeg od 0,5%, spada u “0-trans” kategoriju proizvoda.
Abstract (english)
Vegetable oils and fats used in the preparation of fat blends in the production of margarines have a definite part of solid triacylglycerols (SFC), which allows achieving the desired characteristics. The selection of fats and oils for the production of margarine, except they have to guarantee high-quality physical properties, they need to give products with very low content of trans fatty acids, because of possible adverse effects on health. In this thesis the contents of solid triacylglycerols was determined in samples of palm oil, palmstearine and coconut oil and in prepared two fat blends with pulsed nuclear magnetic resonance (NMR). Best results have shown samples of palm oil P5, palmstearine PS1 and coconut oil K2. In prepared blends was also defined fatty acid composition and contents of trans fatty acids by gas chromatography (GC). Blend B1 did not meet standards for margarine, but its content of trans fatty acids is below 0.5%. Blend B2 has meet the standard for margarine, and because of trans fatty acids content lower than 0.5%, belongs to the "0-trans" product category.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:819250
Study programmeTitle: Molecular Biotechnology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-04 13:25:43