Chemical Interesterification
Mostrando 1-12 de 20 artigos, teses e dissertações.
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1. Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend
Abstract Fat structural modifications promoted by phytosterol addition ( a hypocholesterolemic component ( to palm oil and a mixture of palm oil and canola oilwere evaluated in order to develop fats with reduced saturated fatty acids. Palm oil added with free or esterified phytosterols was investigated in terms of triacylglycerol composition, microstructure,
Braz. J. Chem. Eng.. Publicado em: 2018-01
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2. Efeito da interesterificação química sobre as propriedades físico-químicas de misturas de estearina e oleína de palma / Effects of chemical interesterification on physical and chemical properties of blends of palm stearin and palm olein
O desafio das indústrias de alimentos na substituição da gordura trans em diversos produtos reside no desenvolvimento de formulações e processos que apresentem funcionalidade equivalente e viabilidade econômica. A interesterificação química representa uma opção tecnológica importante para a produção de gorduras visando diversas aplicações com
Publicado em: 2010
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3. Obtenção de gorduras zero trans por interesterificação quimica e caracterização para aplicação em alimentos / Obtaining zero trans fats by chemical interesterification and characterization for food applications
Chemical interesterification has been used as the main alternative for obtaining zero trans plastic fats. In particular, interesterification of liquid oils with fully hydrogenated oils (or hardfats) is the most versatile way for producing zero trans fats, yielding fat bases with different properties for food applications. In this work, blends of soybean oil
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 03/08/2009
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4. Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação
Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterification of soybean oil/fully hydrogenated soybean oil blend, carried out in the following conditions: 100 ºC,
Química Nova. Publicado em: 2009
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5. Obtenção de gorduras low trans por interesterificação quimica / Low trans fats formulation by using chemical interesterification
Trans fats, most contained within food industrialized and biscuits, fats for frying, margarine and others, are the result of partial hydrogenation, a process used by the industry for more than 100 years
Publicado em: 2008
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6. Lipídios modificados obtidos a partir de gordura do leite, óleo de girassol e ésteres de fitosteróis para aplicação em spreads
The objective of this paper was to evaluate the modifications in milkfat properties with the addition of sunflower oil (SO) and phytosterol esters (PE) and chemical interesterification. Fatty acid composition, softening point and consistency were determined. The saturation degree of milkfat decreased with the addition of SO and PE. Consequently, milkfat pres
Química Nova. Publicado em: 2008
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7. Síntese de lipídios estruturados por interesterificação de banha e óleo de soja para obtenção de sucedâneo da gordura do leite humano / Synthesis of structure lipids by interesterification of lard and soybean oil for obtain human milk fat substitute
Human milk is a complete food with all the nutrients in quantity and quality provides protection against infections and allergies and stimulates the immune system. The lipids of human milk are source of energy; vehicles for liposoluble vitamins; contain polyunsaturated fatty acids for brain development; contain precursors of prostaglandins, hormones; and are
Publicado em: 2008
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8. Comportamento de cristalização de lipídios estruturados por interesterificação química de banha e óleo de soja
The aim of this study was to evaluate the crystallization behavior of binary mixtures of lard and soybean oil in different ratios and their respective structured lipids obtained by chemical interesterification. Crystallization kinetics and polarized light microscopy were used to analyze the mixtures before and after interesterification. The addition of soybe
Química Nova. Publicado em: 2008
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9. Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: I- Composição em ácidos graxos e em triacilgliceróis
The purpose of this study is to analyze the interactions that occur in binary and ternary fat blends between medium and long chain triacylglycerols and their structured lipids obtained by chemical interesterification through the analysis of their physico-chemical properties. The synthesized structured triacylglycerols presented from 14.8 to 58.4% medium chai
Química Nova. Publicado em: 2008
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10. Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: II- pontos de amolecimento e fusão
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 p
Química Nova. Publicado em: 2008
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11. Development and application of low trans fat in margarine and plain cake. / Desenvolvimento e aplicação de gorduras low trans em margarina e bolo tipo ingles.
Trans fatty acids (TFA) present in diet come mainly from the partially hydrogenated fats and a lower amount from the refined oils, meat and ruminant animals? milk. Some studies show that TFA consumption leads to an increase in low-density lipoprotein (LDL) as much as that caused by saturated fatty acids and decrease in high-density lipoprotein (HDL). Hence,
Publicado em: 2008
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12. Interesterificação química: alternativa para obtenção de gorduras zero trans
The function of lipids in human nutrition has been intensively debated in the last decade.This context reinforces the concern about controlling the trans fat ingestion, due to its negative implications on health. Interesterification provides an important alternative to modify the consistency of oils and fats without causing formation of trans isomers. This a
Química Nova. Publicado em: 2007-10