Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/344505
Type: Artigo
Title: Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média. II- pontos de amolecimento e fusão
Title Alternative: Structured lipids from chicken fat, its stearin, and medium chain triacyglycerol blends. II- softening and melting points
Author: Chiu, Ming Chih
Gioielli, Luiz Antonio
Grimaldi, Renato
Abstract: The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios. Chemical interesterification is a promising alternative to the current processes of modifying the physical properties of fats. In the experimental design 7 samples corresponding to 7 different blend proportions were used. The results were represented in triangular diagrams. The addition of stearin influenced the softening and melting points. The mixture response surface methodology proved to be an extremely useful tool for the optimization of the fat mixtures
Subject: Lipídeos
Country: Brasil
Editor: Sociedade Brasileira de Química
Rights: Aberto
Identifier DOI: 10.1590/S0100-40422008000200009
Address: https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000200009
Date Issue: 2008
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
S0100-40422008000200009.pdf298.4 kBAdobe PDFView/Open


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