Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/66803
Type: Artigo de periódico
Title: Fats from Chemically Interesterified High-Oleic Sunflower Oil and Fully Hydrogenated Palm Oil
Author: Masuchi, MH
Gandra, KM
Marangoni, AL
Perenha, CD
Chiu, MC
Grimaldi, R
Goncalves, LAG
Abstract: Chemical interesterification of different lipid materials has considerable potential for the production of a wide variety of special fats with improved functional and nutritional properties. The present study aimed to evaluate the chemical interesterification of blends of high-oleic sunflower oil (HOSO) and fully hydrogenated palm oil (FHPO) in the ratios (% w/w) of 80:20, 70:30, 60:40 and 50:50. The blends were characterized in triacylglycerol composition, melting point, solid fat content and crystallization behavior, and some applications in food products were suggested. The interesterification altered the solid fat content, melting point and crystallization isotherm of the samples, after the levels of trisaturated triacylglycerols decreased and disaturated-monounsaturated and monosaturated-diunsaturated triacylglycerol contents increased, due to the randomization of fatty acids. The modification in the triacylglycerol composition promoted greater miscibility between the HOSO and FHPO fractions, creating new application possibilities for the food industry.
Subject: Chemical interesterification
Triacylglycerol composition
Palm oil
High oleic sunflower oil
Crystallization behavior
Country: EUA
Editor: Springer
Rights: fechado
Identifier DOI: 10.1007/s11746-014-2420-7
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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