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|Type:||Artigo de periódico|
|Title:||Optimization Of The Cemical Interesterification Reaction Of Palm Oil [otimização Da Reação De Interesterificaç ão Química Do óleo De Palma]|
|Abstract:||The Brazilian market has been showing a growing concern with nutritional values of oil components of foods. Chemical interesterification is a promising alternative to the current processes of modifying the consistency of oils. Chemical interesterification of deodorized palm oil was studied on a laboratory scale. The best results were obtained with 0.4% MeONa and heating for 20 min at 100°C. These conditions are based on the largest variation in triacylglycerols as compared to a control. The trisaturated values varied from 6.2 to 9.9%, showing that the consistency of the oil improved for it to be used in margarines, without the formation of trans isomers.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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