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|Type:||Capítulo de livro|
|Title:||Interesterification: Alternative For Obtaining Zero Trans Fat Bases For Food Applications|
|Abstract:||Trans fatty acids were recently included in the list of dietetic lipids acting as risk factors for coronary artery disease. In addition these compounds have been related to the etiology of various metabolic and functional disorders. Controversial questions concerning the role of trans fatty acids in catering have resulted in progressive modifications to the legislation and hence to industrial practices related to the production of fat bases for application in foods. Thus the search for zero trans fats has led researchers to test different raw materials and processes that could make a wide range of fats available for different industrial ends. Interesterification offers an important alternative to the partial hydrogenation process traditionally employed to modify the behavior of fats and oils, without, however, causing the formation of trans isomers. This chapter covers aspects related to interesterification processes and their effects on the physicochemical properties of fats and oils. Methods for obtaining interesterified fat bases from different raw materials and their combinations, the instrumental methodology associated with the analysis of interesterified fats, and the industrial application design for these compounds are also presented in detail and discussed. © 2012 Nova Science Publishers, Inc.|
|Editor:||Nova Science Publishers, Inc.|
|Citation:||Advances In Food Science And Technology. Nova Science Publishers, Inc., v. , n. , p. 113 - 182, 2013.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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