Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||BRAZILIAN HIDROGENATED PRODUCTS - TRANS-FATTY-ACIDS, PHYSICOCHEMICAL CHARACTERISTICS AND FATTY-ACID COMPOSITION|
|Abstract:||The shortening Brazilian market has wide range of products for specific use, mainly at industrial level. In the present work 19 samples of shortenings, 14 samples of margarines and 9 samples of spreads were studied. Iodine index, softening point, trans fatty acids, solid fat content and fatty acid composition were determined in all samples. High levels of trans fatty acids in most: of the samples were observed (30%), varying between 0-62%. Correlations for thermal characteristics of the samples between the fat groups were not found. In Brazil most of shortenings are produced for blends of soy bean oils with different level of hydrogenation.|
|Editor:||Archivos Latinoamericanos Nutricion|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.