Publications by authors named "Chloe Louis-Gavet"
Article Synopsis
- The interesterification process modifies the structure of triacylglycerols (TAGs) by replacing saturated fatty acids with healthier monounsaturated and polyunsaturated fatty acids to create structured lipids (SLs).
- The study evaluated the fatty acid profile and oxidative stability of various blends of hemp seed oil and coconut oil, finding that while the ratios of saturated to unsaturated fatty acids remained consistent, the blends exhibited higher acid values than standards.
- Although the oxidation time and overall stability varied based on the oil blend ratio, the results indicated a need for further removal of free fatty acids post-interesterification to enhance the quality and storage stability of the structured lipids made from these oils.
