Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties |
| |
| Authors: | Soares Fabiana Andreia Schäfer De Martini da Silva Roberta Claro Hazzan Márcia Capacla Isabele Renata Viccola Elise Raduan Maruyama Jessica Mayumi Gioielli Luiz Antonio |
| |
| Institution: | Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of S?o Paulo, Av. Prof. Lineu Prestes n. 580, B16, CEP 05508-900, S?o Paulo, SP, Brazil. |
| |
| Abstract: | trans-Free interesterified fat was produced for possible usage as a margarine. Palm stearin, coconut oil, and canola oil were used as substrates for chemical interesterification. The main aim of the present study was to evaluate the physicochemical properties of blends of palm stearin, coconut oil, and canola oil submitted to chemical interesterification using sodium methoxide as the catalyst. The original and interesterified blends were examined for fatty acid composition, softening and melting points, solid fat content, and consistency. Chemical interesterification reduced softening and melting points, consistency, and solid fat content. The interesterified fats showed desirable physicochemical properties for possible use as a margarine. Therefore, our result suggested that the interesterified fat without trans-fatty acids could be used as an alternative to partially hydrogenated fat. |
| |
| Keywords: | |
| 本文献已被 PubMed 等数据库收录！ |
|
