UniChef.com

 

        The Professional Chef Site

 

         

 

HOME

 
 

RECIPES

 
 

GUEST CHEF

 
 

MISE EN PLACE

 
 

TOOLS

 
 

NEWS

 
 

SHOPPING

 
  TEAM USA  
  GLOSSARY  
  BOOKS  
  FOOD SAFETY  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


ARS creates new fat analysis procedure

7/07/2000-A new analytical technique developed by Agricultural Research Service (ARS) scientists simplifies the task of predicting how certain fats will change during processing and storage. This could lead to a longer shelf life for margarines, shortenings, and cooking oils. ARS chemist William E. Neff and Florida-Atlantic University researcher W. Craig Byrdwell, formerly with ARS, developed an analytical technique to help food manufacturers shave months off product development. The new technique, reversed-phase high-performance liquid chromatography (HPLC)/atmospheric pressure chemical ionization (APCI) with mass spectrometry (MS), simplifies identifying triglycerides. The researchers can see intact triglycerides before they break down to form negative byproducts during storage or high-temperature frying. The technique is especially helpful for evaluating sunflower and soybean oils, which have no standard reference for their chemical composition. The technique also correlate triglyceride composition with the physical properties it imparts to food: melting range, mouth-feel, and reaction to refrigeration. ARS is USDA's chief scientific research agency.


© 2000-2005  mjbEnterprises
All rights reserved.
This document is strictly for informational purposes

Contact Advertising Terms Privacy