Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/63231
Type: Artigo de periódico
Title: BRAZILIAN HIDROGENATED PRODUCTS - TRANS-FATTY-ACIDS, PHYSICOCHEMICAL CHARACTERISTICS AND FATTY-ACID COMPOSITION
Author: BLOCK, JM
BARRERAARELLANO, D
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.
Country: Irã
Editor: Archivos Latinoamericanos Nutricion
Rights: aberto
Date Issue: 1994
Appears in Collections:Unicamp - Artigos e Outros Documentos

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