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|Type:||Artigo de periódico|
|Title:||Piqui (Caryocar brasiliense Camb) oil triglyceride composition modification by enzymatic way.|
|Abstract:||Piqui (Caryocar brasiliense Camb) oil was transformed into a cocoa butter-like fat through an enzymatic interesterification reaction using Lipozyme in the presence of stearic acid that was incorporated in the sri 1,3-3,1 position into triglyceride. Stearic acid incorporation was determined by HPLC, based on the quantification of the principal triglycerides (POP, POS e SOS) found in cocoa butter. The proposed process was feasible with a reaction time of 240 minutes with 10% of Lipozyme at 70 degrees C and substract weight ratio of 0,33 (stearic acid:piqui oil).|
cocoa butter-like fat
|Editor:||Soc Brasileira Quimica|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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