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Studies on the nutritive value of blended vanaspati: I. Digestibility of fats.

Sahasrabudhe, M. R. and Subrahmanyan, V. (1951) Studies on the nutritive value of blended vanaspati: I. Digestibility of fats. Journal of Scientific and Industrial Research, 10B. pp. 119-120.


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Vanaspati (SHORTENING) WITH THE DESIRED melting point (c. 37°c.) can be prepared by (1) straight hardening, according to which the whole batch is hardened to the required melting point, and (2) blending, according to which a portion of the oil ( }4-16 per cent in the case of groundnut oil) is hydrogenated to give a product with m.p. 45°-55°C., and the product so obtained is blended with the refined oil. The blending process is said to be cheaper and more flexible. Data relating to the quantities of straight hardened and blended vanaspatis produced in India are not available. It is stated, however, that the majority of the vanaspati brands are straight hydrogenated products. Extensive studies have been carried out on the nutritive value of straight hardened vanaspati1.7 but information on the blended product is scanty. A comprehensive study of blended hydrogenated products has been undertaken in this laboratory, and the results on digestibility trials are reported in this paper.

Item Type: Article
Uncontrolled Keywords: Vanaspati blended hydrogenated products
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Mar 2013 11:27
Last Modified: 28 Mar 2013 11:27
URI: http://ir.cftri.com/id/eprint/5769

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