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Type: Artigo de periódico
Title: Piqui (Caryocar brasiliense Camb) oil triglyceride composition modification by enzymatic way.
Author: Facioli, NL
Goncalves, LAG
Abstract: Piqui (Caryocar brasiliense Camb) oil was transformed into a cocoa butter-like fat through an enzymatic interesterification reaction using Lipozyme in the presence of stearic acid that was incorporated in the sri 1,3-3,1 position into triglyceride. Stearic acid incorporation was determined by HPLC, based on the quantification of the principal triglycerides (POP, POS e SOS) found in cocoa butter. The proposed process was feasible with a reaction time of 240 minutes with 10% of Lipozyme at 70 degrees C and substract weight ratio of 0,33 (stearic acid:piqui oil).
Subject: enzymatic interesterification
cocoa butter-like fat
Country: Brasil
Editor: Soc Brasileira Quimica
Citation: Quimica Nova. Soc Brasileira Quimica, v. 21, n. 1, n. 16, n. 19, 1998.
Rights: aberto
Identifier DOI: 10.1590/S0100-40421998000100003
Date Issue: 1998
Appears in Collections:Unicamp - Artigos e Outros Documentos

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