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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleFats from Chemically Interesterified High-Oleic Sunflower Oil and Fully Hydrogenated Palm Oilpt_BR
dc.contributor.authorMasuchi, MHpt_BR
dc.contributor.authorGandra, KMpt_BR
dc.contributor.authorMarangoni, ALpt_BR
dc.contributor.authorPerenha, CDpt_BR
dc.contributor.authorChiu, MCpt_BR
dc.contributor.authorGrimaldi, Rpt_BR
dc.contributor.authorGoncalves, LAGpt_BR
unicamp.authorMasuchi, Monise Helen Univ Campinas UNICAMP, Sch Chem Engn, BR-13083852 Campinas, SP, Brazilpt_BR
unicamp.authorGandra, Kelly Moreira Marangoni, Andre Luis Chiu, Ming Chih Grimaldi, Renato Guaraldo Goncalves, Lireny Aparecida Univ Campinas UNICAMP, Sch Food Engn, BR-13083862 Campinas, SP, Brazilpt_BR
unicamp.authorPerenha, Cristiane de Sa Kerry Ingredients & Flavors, R&D, BR-13054750 Campinas, SP, Brazilpt_BR
dc.subjectChemical interesterificationpt_BR
dc.subjectTriacylglycerol compositionpt_BR
dc.subjectPalm oilpt_BR
dc.subjectHigh oleic sunflower oilpt_BR
dc.subjectCrystallization behaviorpt_BR
dc.subject.wosSoybean Oilpt_BR
dc.description.abstractChemical interesterification of different lipid materials has considerable potential for the production of a wide variety of special fats with improved functional and nutritional properties. The present study aimed to evaluate the chemical interesterification of blends of high-oleic sunflower oil (HOSO) and fully hydrogenated palm oil (FHPO) in the ratios (% w/w) of 80:20, 70:30, 60:40 and 50:50. The blends were characterized in triacylglycerol composition, melting point, solid fat content and crystallization behavior, and some applications in food products were suggested. The interesterification altered the solid fat content, melting point and crystallization isotherm of the samples, after the levels of trisaturated triacylglycerols decreased and disaturated-monounsaturated and monosaturated-diunsaturated triacylglycerol contents increased, due to the randomization of fatty acids. The modification in the triacylglycerol composition promoted greater miscibility between the HOSO and FHPO fractions, creating new application possibilities for the food
dc.relation.ispartofJournal Of The American Oil Chemists Societypt_BR
dc.relation.ispartofabbreviationJ. Am. Oil Chem. Soc.pt_BR
dc.publisher.cityNew Yorkpt_BR
dc.identifier.citationJournal Of The American Oil Chemists Society. Springer, v. 91, n. 5, n. 859, n. 866, 2014.pt_BR
dc.sourceWeb of Sciencept_BR
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsorship1Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.description.provenanceMade available in DSpace on 2014-07-30T17:34:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
dc.description.provenanceMade available in DSpace on 2015-11-26T16:39:11Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
Appears in Collections:Unicamp - Artigos e Outros Documentos

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