Huiles et corps gras végétaux : ressources fonctionnelles et intérêt nutritionnel
The wide variety of oleaginous resources potentially provides to industrial users a wide range of fats and oils, and so, a large range of properties. But less than 10 vegetable fats and oils – such as palm and its fractions, soybean, rapeseed, sunflower, cotton, peanut and olive oils – represent mor...
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2012-03-01
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Online Access: | http://dx.doi.org/10.1051/ocl.2012.0446 |
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doaj-19b9918121f444c48e8d3be6242c5c712021-04-02T03:58:57ZengEDP SciencesOléagineux, Corps gras, Lipides1258-82101950-697X2012-03-01192637510.1051/ocl.2012.0446ocl2012192p63Huiles et corps gras végétaux : ressources fonctionnelles et intérêt nutritionnelMorin OdilePagès-Xatart-Parès XavierThe wide variety of oleaginous resources potentially provides to industrial users a wide range of fats and oils, and so, a large range of properties. But less than 10 vegetable fats and oils – such as palm and its fractions, soybean, rapeseed, sunflower, cotton, peanut and olive oils – represent more than 90 % of the world production. So, these few vegetable fats and oils will have to respond simultaneously to numerous expectations, depending on the user, such as providing optimized nutrients and offering the texture looked forward or resisting to an established cooking temperature. Innovation (use of new variety with modified compositions, existing “niche” oil or completely new resource) could be an option to solve a specific issue, even if economical or regulatory constraints may not favor such alternatives. After summarizing vegetable fats and oils composition and the properties of fatty acids, this paper presents not only optimized processes allowing extraction of compounds of interest, but also processes for the conversion and enlargement of oils and fats functionalities in order to answer to the different and specific expectations of industrial users and consumers.http://dx.doi.org/10.1051/ocl.2012.0446vegetable fats and oilscompositionfatty acidstocopherolsmicronutrientsfunctionality |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Morin Odile Pagès-Xatart-Parès Xavier |
spellingShingle |
Morin Odile Pagès-Xatart-Parès Xavier Huiles et corps gras végétaux : ressources fonctionnelles et intérêt nutritionnel Oléagineux, Corps gras, Lipides vegetable fats and oils composition fatty acids tocopherols micronutrients functionality |
author_facet |
Morin Odile Pagès-Xatart-Parès Xavier |
author_sort |
Morin Odile |
title |
Huiles et corps gras végétaux : ressources fonctionnelles et intérêt nutritionnel |
title_short |
Huiles et corps gras végétaux : ressources fonctionnelles et intérêt nutritionnel |
title_full |
Huiles et corps gras végétaux : ressources fonctionnelles et intérêt nutritionnel |
title_fullStr |
Huiles et corps gras végétaux : ressources fonctionnelles et intérêt nutritionnel |
title_full_unstemmed |
Huiles et corps gras végétaux : ressources fonctionnelles et intérêt nutritionnel |
title_sort |
huiles et corps gras végétaux : ressources fonctionnelles et intérêt nutritionnel |
publisher |
EDP Sciences |
series |
Oléagineux, Corps gras, Lipides |
issn |
1258-8210 1950-697X |
publishDate |
2012-03-01 |
description |
The wide variety of oleaginous resources potentially provides to industrial users a wide range of fats and oils, and so, a large range of properties. But less than 10 vegetable fats and oils – such as palm and its fractions, soybean, rapeseed, sunflower, cotton, peanut and olive oils – represent more than 90 % of the world production. So, these few vegetable fats and oils will have to respond simultaneously to numerous expectations, depending on the user, such as providing optimized nutrients and offering the texture looked forward or resisting to an established cooking temperature. Innovation (use of new variety with modified compositions, existing “niche” oil or completely new resource) could be an option to solve a specific issue, even if economical or regulatory constraints may not favor such alternatives. After summarizing vegetable fats and oils composition and the properties of fatty acids, this paper presents not only optimized processes allowing extraction of compounds of interest, but also processes for the conversion and enlargement of oils and fats functionalities in order to answer to the different and specific expectations of industrial users and consumers. |
topic |
vegetable fats and oils composition fatty acids tocopherols micronutrients functionality |
url |
http://dx.doi.org/10.1051/ocl.2012.0446 |
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