Produção Nacional
Revisado por pares
Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: II- pontos de amolecimento e fusão
2008; Brazilian Chemical Society; Volume: 31; Issue: 2 Linguagem: Inglês
10.1590/s0100-40422008000200009
ISSN1678-7064
AutoresMing‐Chih Chiu, Luíz Antônio Gioielli, Renato Grimaldi,
Tópico(s)Food Chemistry and Fat Analysis
ResumoTRIACYLGLYCEROL BLENDS.II-SOFTENING AND MELTING POINTS.The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios.Chemical interesterification is a promising alternative to the current processes of modifying the physical properties of fats.In the experimental design 7 samples corresponding to 7 different blend proportions were used.The results were represented in triangular diagrams.The addition of stearin influenced the softening and melting points.The mixture response surface methodology proved to be an extremely useful tool for the optimization of the fat mixtures.
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