Interacciones entre mezclas de aceites de palma y palmiste interesterificados. II – Microscopía y Calorimetría Diferencial de Barrido (DSC)

Interacciones entre mezclas de aceites de palma y palmiste interesterificados. II – Microscopía y Calorimetría Diferencial de Barrido (DSC)

Palm oil (PO) and palm kernel oil (PKO) compositions (100/0, 80/20, 60/40, 50/50, 40/60, 20/80 and 0/100) were interesterified in laboratory scale under predetermined conditions (0.4% sodium metoxide, 20 minutes, 100ºC). The fourteen samples, before and after interesterification, were characterized...

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Bibliographic Details
Main Authors:	Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves, Luiz Antonio Gioielli, Ilka S. Simões
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2001-12-01
Series:	Grasas y Aceites
Subjects:	differential scanning calorimetry interesterified palm kernel oil interesterified palm oil polarized light microscopy polymorphism
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/345

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