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BIBTEX RIS

Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications

2009; Elsevier BV; Volume: 42; Issue: 3 Linguagem: Inglês

10.1016/j.foodres.2009.01.012

1873-7145

Ana Paula Badan Ribeiro, Renato Grimaldi, Luíz Antônio Gioielli, Lireny Aparecida Guaraldo Gonçalves,

Meat and Animal Product Quality

Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10%, 20%, 30%, 40% and 50% FHSBO (w/w) content were interesterified under the following conditions: 0.4% sodium methoxide, 500 rpm stirring, 100 °C, 20 min. The original and interesterified blends were examined for triacylglycerol composition, melting point, solid fat content (SFC) and consistency. Interesterification caused considerable rearrangement of triacylglycerol species, reduction of trisaturated triacylglycerol content and increase in monounsaturated and diunsaturated triacylglycerols, resulting in lowering of respective melting points. The interesterified blends displayed reduced SFC at all temperatures and more linear melting profiles as compared with the original blends. Yield values showed increased plasticity in the blends after the reaction. Isosolid diagrams before and after the reaction showed no eutectic interactions. The 90:10, 80:20, 70:30 and 60:40 interesterified SO:FHSBO blends displayed characteristics suited to application, respectively, as liquid shortening, table margarine, baking/confectionery fat and all-purpose shortenings/biscuit-filling base.