Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/23845
Type: Artigo de periódico
Title: Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação
Title Alternative: Chemical interesterification of soybean oil and fully hydrogenated soybean oil: Influence of the reaction time
Author: Ribeiro, Ana Paula Badan
Masuchi, Monise Helen
Grimaldi, Renato
Gonçalves, Lireny Aparecida Guaraldo
Abstract: Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterification of soybean oil/fully hydrogenated soybean oil blend, carried out in the following conditions: 100 ºC, 500 rpm stirring speed, 0.4% (w/w) sodium methoxide catalyst. The triacylglycerol composition, solid fat content and melting point analysis showed that the reaction was very fast, reaching the equilibrium within 5 min. This result suggests the interesterification can be performed in substantially lower times, with reduction in process costs.
Subject: chemical interesterification
reaction time
low trans fat
Editor: Sociedade Brasileira de Química
Rights: aberto
Identifier DOI: 10.1590/S0100-40422009000400021
Address: http://dx.doi.org/10.1590/S0100-40422009000400021
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000400021
Date Issue: 1-Jan-2009
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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