Otimização da reação de interesterificação química do óleo de palma Optimization of the cemical interesterification reaction of palm oil
<abstract language="eng">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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Química
2005-08-01
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| Series: | Química Nova |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400015 |
| Summary: | <abstract language="eng">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. |
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| ISSN: | 0100-4042 1678-7064 |