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Título: | Fats from chemically interesterified high-oleic sunflower oil and fully hydrogenated palm oil. |
Autor(es): | Masuchi, Monise Helen Gandra, Kelly Moreira Bezerra Marangoni, André Luis Perenha, Cristiane de Sá Chiu, Ming Chih Grimaldi, Renato Gonçalves, Lireny Aparecida Guaraldo |
Palavras-chave: | Chemical interesterification Triacylglycerol composition Palm oil High oleic sunflower oil |
Data do documento: | 2014 |
Referência: | MASUCHI, M. H. et al. Journal of the American Oil Chemists' Society, v. 91, p. 859-866, 2014. Disponível em:<https://link.springer.com/article/10.1007/s11746-014-2420-7> . Acesso em: 16 jun. 2017. |
Resumo: | 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. |
URI: | http://www.repositorio.ufop.br/handle/123456789/8104 |
Link para o artigo: | https://link.springer.com/article/10.1007/s11746-014-2420-7 |
DOI: | https://doi.org/10.1007/s11746-014-2420-7 |
ISSN: | 1558-9331 |
Aparece nas coleções: | DEALI - Artigos publicados em periódicos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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ARTIGO_FatsChemicallyInteresterified.pdf Restricted Access | 550,81 kB | Adobe PDF | Visualizar/Abrir |
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