Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/193793
Type: Artigo de periódico
Title: [hydrogenated Products In Brazil: Trans Isomers, Physico-chemical Characteristics And Fatty Acid Composition].
Author: Block, J M
Barrera-Arellano, D
Abstract: The shortening Brazilian market has wide range of products for specific use, mainly at industrial level. In the present work 19 samples of shortenings, 14 samples of margarines and 9 samples of spreads were studied. Iodine index, softening point, trans fatty acids, solid fat content and fatty acid composition were determined in all samples. High levels of trans fatty acids in most of the samples were observed (30%), varying between 0-62%. Correlations for thermal characteristics of the samples between the fat groups were not found. In Brazil most of shortenings are produced for blends of soy bean oils with different level of hydrogenation.
Subject: Brazil
Chemistry, Physical
Dietary Fats
Dietary Fats, Unsaturated
Fats
Fatty Acids
Food-processing Industry
Hydrogenation
Isomerism
Margarine
Physicochemical Phenomena
Soybean Oil
Temperature
Rights: aberto
Identifier DOI: 
Address: http://www.ncbi.nlm.nih.gov/pubmed/8984971
Date Issue: 1994
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.