Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/92231
Type: Artigo de periódico
Title: Chemical Interesterification Of Soybean Oil And Fully Hydrogenated Soybean Oil: Influence Of The Reaction Time [interesterificação Química De óleo De Soja E óleo De Soja Totalmente Hidrogenado: Influência Do Tempo De Reação]
Author: Ribeiro A.P.B.
Masuchi M.H.
Grimaldi R.
Goncalves L.A.G.
Abstract: Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterification of soybean oil/fully hydrogenated soybean oil blend, carried out in the following conditions: 100 °C, 500 rpm stirring speed, 0.4% (w/w) sodium methoxide catalyst. The ttiacylglycerol composition, solid fat content and melting point analysis showed that the reaction was very fast, reaching the equilibrium within 5 min. This result suggests the interesterification can be performed in substantially lower times, with reduction in process costs.
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Rights: aberto
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-67651099043&partnerID=40&md5=42c13cfaf7cbbc3e0e07fffc1bf9da0c
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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