# data[].attributes.body
http://ilsina.org/wp-content/uploads/sites/6/2016/06/PPT1Marangoni-June-2012.pdf

# data[].attributes.body
Transesterification is a synonym of interesterification.
As nouns the difference between transesterification and interesterificationis that transesterification is (organic chemistry) the reaction of an ester with an alcohol in order to replace the alkoxy group; it is used in the synthesis of polyesters and in the production of biodiesel while interesterification is (chemistry) the reaction of an ester with an alcohol in order to obtain a different ester.

# data[].attributes.body
-control of Crystallization of lipids is important in many food products including margarine, chocolate, butter and shortening.                                          -crystalline phase plays a large role in such food properties as appearance,texture,spreadability and flavour release.                           -controlling crystallization requires an understanding of the driving forces that leads to crystallization the process of forming the crystalline phase( nucleation) and then subsequent crystal growth and polymorphic transformation .

# data[].attributes.body
-Formation of free fatty acid increased slightly with the conversion of degree.
-fats content will increase as the temperature is higher and decrease as the temperature is lower.

http://pubs.acs.org/doi/abs/10.1021/jf035022u

# data[].attributes.body
https://www.researchgate.net/publication/269443517_Effect_of_Emulsifiers_on_the_Crystal_Growth_of_Solid_Edible_Fat

# data[].attributes.headline
Chemical modification of fats and oil -fiq hehe

# data[].attributes.subject
Chemical modification of fats and oil -fiq hehe

# data[].attributes.body
http://ocw.nagoya-u.jp/files/1/chap3.pdfhttp://ocw.nagoya-u.jp/files/1/chap3.pdf

# data[].attributes.body
1. when magma cools
- crystal form because the solution is super saturated with respect to some mineral
2. when magma cool quickly
- the crystals do not have much time to form
- so it is small
3. when magma cool slowly
- the crystal have enough time to grow
-become lar

# data[].attributes.headline
 Large and small crystal fats (hannis asri)

# data[].attributes.subject
 Large and small crystal fats (hannis asri)

# data[].attributes.body
From the 15th slide in this slideshare web, they explaine about the polymorphism . It shows that the fat actually contains 4 type of crystallisation . Actually, the formation of small size crystal is much more favourable as the rapid cooling with agitation. But the growth of large crystal occurs if the cooling process is slow

# data[].attributes.attachment_link.title
Characterstics of fats and oil & processing

# data[].attributes.attachment_link.description
its abouts characterstics or processing of fat

# data[].attributes.body
In industry they used 3principal modification process on fat to be edible by humans. Fractionation,interestification imposes, and hydrogenation.

# data[].attributes.body
onlinelibrary.wiley.com/doi/10.1002/047167849X.bio062/abstr
2-slide about midification of fats

https://www.slideshare.net/apexflora/effect-of-processing-and-storage-on-lipid-stability

# data[].attributes.body
When magma cools, crystals form because the solution is super-saturated with respect to some minerals. If the magma cools quickly, the crystals do not have much time to form, so they are very small. If the magma cools slowly, then the crystals have enough time to grow and become large. Some granites contain minerals which are up to one meter (3 ft) across.

# data[].attributes.headline
                                   1)why coconut oil stay in liquid in rt (saheirah

# data[].attributes.subject
                                   1)why coconut oil stay in liquid in rt (saheirah

# data[].attributes.body
-to prevent-Intermediate crystal: fats that can form stable B crystals change to the intermediate crystal form, about 3-5um in size.
-Coarse beta crystal: finally convert to coarse beta crystal, which can range from 25 to 100 um in length.
-Beta crystal have the highest melting point
-Formation of small crystals is favoured by rapid cooling with agitation. Growth of large crystals occurs if coolings slow.
-crystal shape and size, plays a pivotal role in 'boxing in' liquid oils to prevent instability and fat migration. This improves plasticity, temperature working ranges and consistency.

Modification of fats
Hydrogenation modifies the melting characteristics and improves the oxidative stability of oils and fats by reacting the oil or fat with a catalyst and hydrogen. Partial hydrogenation increases trans isomers, while full hydrogenation generates a hard fat with virtually zero trans isomers.

Interesterification creates new fats with unique melting characteristics without creating trans isomers. Oils and fats with different melting characteristics are modified by chemical or enzymatic reaction.

# data[].attributes.headline
coconut oil is liquid in room temperature (fiona)

# data[].attributes.subject
coconut oil is liquid in room temperature (fiona)

# data[].attributes.body
Fats and oils are composed of fat molecules known as fatty acids.What makes corn oil different from soybean, olive, or coconut oils is the combination and types of fatty acids each contains. The fatty acids that make up the various dietary oils are in the form of triglycerides. Triglycerides are, simply, three fatty acids that are joined together. So, dietary fats, including coconut oil, consist of fatty acids that are in the form of triglycerides.
The melting point of coconut oil is generally quoted as being 76 degrees F (24 C). If the temperature is above 76 degrees, the oil will be liquid. If the temperature is below 76 degrees, it will become solid. This is really a generalization.
The triglycerides in coconut oil consist of a mixture of 10 different fatty acids. Each fatty acid has its own melting point. Saturated fatty acids have a higher melting point than monounsaturated fatty acids, and monounsaturated fatty acids have a higher melting point than polyunsaturated fatty acids.
Each of the 10 fatty acids in coconut oil have their own unique melting points. Coconut oil is composed predominately of medium chain fatty acids (60+%) which have similar melting points, the melting point of coconut oil is more precise than with other dietary oils. When liquid coconut oil is stored in room temperature, the transformation from liquid to solid is very slow. This allows portions of the oil that have the highest melting point to solidify first.

# data[].attributes.headline
Interesterification of fat (Fatin Farhana

# data[].attributes.subject
Interesterification of fat (Fatin Farhana

# data[].attributes.body
1. A process when fatty acid have been  moved from one triglyceride molecule to another. 2. This is generally done to:

-modify the melting point,
-slow rancidification
-create an oil more suitable for deep frying
-making margarine with good taste and low saturated fat content.

# data[].attributes.body
Winterizing is a process of cooling oil in order to remove high-melting components.

# data[].attributes.body
-example of product produce by ice crystal

# data[].attributes.body
There are 3 principals of modification processes used in the industry which are fractionation, interesterification and hydrogenation.
-> Fractionation is a process that will separate fat into a more solid and liquid fraction.
-> A redistribution of fatty acids over triglyceride that allows it to chemically ‘blend’ the properties of different oils is called an interesterification.
-> Hydrogenation is a process that lead the fat to a much harder state by saturating it’s double bonds.

# data[].attributes.body
The prominent processes are hydrogenation, fractionation and interesterification.                       1) Hydrogenation.               Saturate the double bonds in the fat,leading to a much harder fat. Modification process applied in edible oils processing industries. It is also called ‘hardening’ that mainly used on liquid vegetable oils like soybean or sunflower to increase their oxidative stability and improve their melting points properties by reducing degree of unsaturation.                                2) Interesterification               Type of oil where the fatty acids have been moved from one triglyceride molecule to another. The purpose of the Interesterification
process is to:                                    *Change the overall melting profile.                                             * Improve the compatibility of the triglycerides in the solid state.                                               * Improve the plasticity of the resulting solid by changing the crystallisation properties. *Combine the properties of mixed oils and fats. 3) Fractionation -Separate the fat into a more solid and a more liquid fraction.

# data[].attributes.headline
Modufication of fat (Winterization) ~Aidah Alias

# data[].attributes.subject
Modufication of fat (Winterization) ~Aidah Alias

# data[].attributes.body
The process of winterization consists of fractional crystallization of oils and fats followed by the separation of solids to make high quality salad oils. To design a winterization process, the rate of cooling of oil, the temperature of crystallization and the mobility of triglyceride molecules in the oil mass are crucial. These variables play a significant role both in separating the solid fats as distinct crystals and facilitating their filtration from the oil.

# data[].attributes.headline
Benefits of small size crystal fats (Jing)

# data[].attributes.subject
Benefits of small size crystal fats (Jing)

# data[].attributes.body
- Crystal fats are more smoother and fine in texture.
Fats with crystals in the β′ form offer greater functionality, because they are softer, support aeration better, and offer creaming properties. Shortenings and margarines are smooth and creamy because of the inclusion of beta-prime fats.

# data[].attributes.body
- Hydrogenation
It is a process by which hydrogen is added to points of unsaturation  in the fatty acids. In the process, hydrogen gas react with oil at elevated temp and pressure in the presence of catalyst (nickel).

- Interesterification
A reaction in which fatty acid esters react with other esters or fatty acids to produce new esters by an interchange of fatty acid group.

- Acetylation
A chemical reaction that is called ethanoylation in the IUPAC nomenclature. It describes a reaction that introduces an acetyl functional group into a chemical compound.

- Winterization
A process whereby material is crystallized and removed from the oil by filtration to avoid clouding of the liquid fraction at cooler temp. The term winterization was originally applied decades ago when cottonseed oil was subjected to winter temperatures to accomplish this process.

# data[].attributes.headline
Modification of fat (interesterification) - izzati

# data[].attributes.subject
Modification of fat (interesterification) - izzati

# data[].attributes.body
- partial of hydrogenation process
- indicated as the main method to obtain plastic fats with low levels of trans isomers or absence of these compounds
- fatty acids are rearranged in the glycerol molecule
- promoted by an alkaline catalyst (chemical interesterification) or by lipases (enzymatic interesterification)

# data[].attributes.headline
Modification Of Fats And Lipids ( Nik Anis Ayunee)

# data[].attributes.subject
Modification Of Fats And Lipids ( Nik Anis Ayunee)

# data[].attributes.body
1) Hydrogenation
One of the process that involved the uses of catalyst, nickel and undergoing process exothermic reaction. Added hydrogen at the point of unsaturation in a fatty acid. The purpose of hydrogenation is to obtain oils and fats with specific melting profiles or oxidative stability by reducing unsaturated double bonds in the oil system.
2)  Interesterification
Creates new fats with unique melting characteristics without creating trans isomers. Oils and fats with different melting characteristics are modified by chemical or enzymatic reaction.
3) Fractionation
Process consists on the removal of solids by controlled crystallization and separation techniques involving the use of solvents or dry processing.

# data[].attributes.headline
Importance of small size of fat crystals (izzati)

# data[].attributes.subject
Importance of small size of fat crystals (izzati)

# data[].attributes.body
- effectively bind the liquid oil which present in shortening formulation (commonly used in cream icing products or as filler fats for hard cookies where melting near body T is required)
- typical size is from 5-9 μm
- vital in consistency and texture of most food

# data[].attributes.headline
Why coconut oils stays in liquid in RT? (Jing)

# data[].attributes.subject
Why coconut oils stays in liquid in RT? (Jing)

# data[].attributes.body
The melting point of coconut oil is about 76 degrees. Above 76 degrees, the oil will be liquid. Below 76 degrees, it will become solid. The melting point of coconut oils is determined by the fatty acid content.

Coconut oils stays in liquid in RT because lauric acid is removed . This is because lauric acid’s melting point, as a saturated fat, is over 100 degrees Fahrenheit, thus it cant be part of a “liquid” oil. After extracting the lauric acid and the other high melting point saturated fats, then it is a combination of approximately two thirds MCTs (Medium chain triglycerides) and one third unsaturated fatty acids consisting of monounsaturated and polyunsaturated fatty acids.

# data[].attributes.body
The process of winterization consists of fractional crystallization of oils and fats followed by the separation of solids to make high quality salad oils. To design a winterization process, the rate of cooling of oil, the temperature of crystallization and the mobility of triglyceride molecules in the oil mass are crucial. These variables play a significant role both in separating the solid fats as distinct crystals and facilitating their filtration from the oil. Thus, the main emphasis in this paper is on the effect of the above variables on the performance of the winterization process.

# data[].attributes.body
Hydrogenation converts liquid vegetable oils into solid or semi-solid fats, such as those present in margarine. Changing the degree of saturation of the fat changes some important physical properties, such as the melting range, which is why liquid oils become semi-solid.

# data[].attributes.body
Hydrogenation
Interesesterification
acetylation
winterization