Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/23683
Type: Artigo de periódico
Title: Otimização da reação de interesterificação química do óleo de palma
Title Alternative: Optimization of the cemical interesterification reaction of palm oil
Author: Grimaldi, Renato
Gonçalves, Lireny Aparecida Guaraldo
Ando, Marlene Yumi
Abstract: The Brazilian market has been showing a growing concern with nutritional values of oil components of foods. Chemical interesterification is a promising alternative to the current processes of modifying the consistency of oils. Chemical interesterification of deodorized palm oil was studied on a laboratory scale. The best results were obtained with 0.4% MeONa and heating for 20 min at 100 °C. These conditions are based on the largest variation in triacylglycerols as compared to a control. The trisaturated values varied from 6.2 to 9.9%, showing that the consistency of the oil improved for it to be used in margarines, without the formation of trans isomers.
Subject: palm oil
chemical interesterification
solid fat content
Editor: Sociedade Brasileira de Química
Rights: aberto
Identifier DOI: 10.1590/S0100-40422005000400015
Address: http://dx.doi.org/10.1590/S0100-40422005000400015
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400015
Date Issue: 1-Aug-2005
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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