Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/344510
Type: Artigo
Title: Zerotransfats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications
Author: Ribeiro, Ana Paula B.
Grimaldi, Renato
Gioielli, Luiz A.
Gonçalves, Lireny A. G.
Abstract: Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10%, 20%, 30%, 40% and 50% FHSBO (w/w) content were interesterified under the following conditions: 0.4% sodium methoxide, 500 rpm stirring, 100 °C, 20 min. The original and interesterified blends were examined for triacylglycerol composition, melting point, solid fat content (SFC) and consistency. Interesterification caused considerable rearrangement of triacylglycerol species, reduction of trisaturated triacylglycerol content and increase in monounsaturated and diunsaturated triacylglycerols, resulting in lowering of respective melting points. The interesterified blends displayed reduced SFC at all temperatures and more linear melting profiles as compared with the original blends. Yield values showed increased plasticity in the blends after the reaction. Isosolid diagrams before and after the reaction showed no eutectic interactions. The 90:10, 80:20, 70:30 and 60:40 interesterified SO:FHSBO blends displayed characteristics suited to application, respectively, as liquid shortening, table margarine, baking/confectionery fat and all-purpose shortenings/biscuit-filling base
Subject: Oleo de soja
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2009.01.012
Address: https://www.sciencedirect.com/science/article/pii/S0963996909000179
Date Issue: 2009
Appears in Collections:FEA - Artigos e Outros Documentos

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