Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/492
Type: Artigo de periódico
Title: Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications
Author: RIBEIRO, Ana Paula B.
GRIMALDI, Renato
GIOIELLI, Luiz A.
GONCALVES, Lireny A. G.
Abstract: Blends of soybean oil (50) and fully hydrogenated soybean oil (FHSBO), with 10%, 20%, 30%, 40% and 50% FHSBO (w/w) content were interesterified under the following conditions: 0.4% sodium methoxide, 500 rpm stirring, 100 degrees C, 20 min. The original and interesterified blends were examined for triacylglycerol composition, melting point, solid fat content (SFC) and consistency. Interesterification caused considerable rearrangement of triacylglycerol species, reduction of trisaturated triacylglycerol content and increase in monounsaturated and diunsaturated triacylglycerols, resulting in lowering of respective melting points. The interesterified blends displayed reduced SFC at all temperatures and more linear melting profiles as compared with the original blends. Yield values showed increased plasticity in the blends after the reaction. Isosolid diagrams before and after the reaction showed no eutectic interactions. The 90:10, 80:20, 70:30 and 60:40 interesterified SO:FHSBO blends displayed characteristics suited to application, respectively, as liquid shortening, table margarine, baking/confectionery fat and all-purpose shortenings/biscuit-filing base. (C) 2009 Elsevier Ltd. All rights reserved.
Subject: Chemical interesterification
Zero trans fats
Soybean oil
Fully hydrogenated soybean oil
Triacylglycerol composition
Solid fat content
Consistency
Country: Holanda
Editor: ELSEVIER SCIENCE BV
Citation: FOOD RESEARCH INTERNATIONAL, v.42, n.3, p.401-410, 2009
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2009.01.012
Address: http://apps.isiknowledge.com/InboundService.do?Func=Frame&product=WOS&action=retrieve&SrcApp=EndNote&UT=000264740900015&Init=Yes&SrcAuth=ResearchSoft&mode=FullRecord
http://dx.doi.org/10.1016/j.foodres.2009.01.012
Date Issue: 2009
Appears in Collections:FEA - Artigos e Outros Documentos

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