Characterization and Determination of Interesterification Markers (Triacylglycerol Regioisomers) in Confectionery Oils by Liquid Chromatography-Mass Spectrometry

Characterization and Determination of Interesterification Markers (Triacylglycerol Regioisomers) in Confectionery Oils by Liquid Chromatography-Mass Spectrometry

Interesterification is an industrial transformation process aiming to change the physico-chemical properties of vegetable oils by redistributing fatty acid position within the original constituent of the triglycerides. In the confectionery industry, controlling formation degree of positional isomers...

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Bibliographic Details
Main Authors: Valentina Santoro, Federica Dal Bello, Riccardo Aigotti, Daniela Gastaldi, Francesco Romaniello, Emanuele Forte, Martina Magni, Claudio Baiocchi, Claudio Medana
Format: Article
Language:English
Published: MDPI AG 2018-02-01
Series:Foods
Subjects:
confectionery fats
positional isomers
silver-ion HPLC
triglycerides
Online Access:http://www.mdpi.com/2304-8158/7/2/23

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