Produção Nacional
Revisado por pares
Otimização da reação de interesterificação química do óleo de palma
2005; Brazilian Chemical Society; Volume: 28; Issue: 4 Linguagem: Inglês
10.1590/s0100-40422005000400015
ISSN1678-7064
AutoresRenato Grimaldi, Lireny Aparecida Guaraldo Gonçalves, Marlene Yumi Ando,
Tópico(s)Food Chemistry and Fat Analysis
ResumoCEMICAL INTERESTERIFICATION REACTION OF PALM OIL.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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