Chemical Interesterification
Mostrando 13-20 de 20 artigos, teses e dissertações.
-
13. Produção de gorduras alimenticias zero trans utilizando oleo de palma, estearina de palma e oleo de soja totalmente hidrogenado. / Zero trans food fat production using palm oil, palm stearin and fully hydrogenated soybean oil.
The interest in zero trans fat acids to be utilized in industrialized products has been intensively increased in the last decade. Many of these fats are obtained by the combination of processes, such as interesterification, fully hydrogenation or fractionation. The producers big challenge is to maintain the functional characteristics of the lipid fraction, t
Publicado em: 2007
-
14. Comportamento de cristalização de lipídios estruturados obtidos a partir de gordura de palmiste e óleo de peixe
The aim of this study is to evaluate the crystal structure of binary mixtures of palm kernel fat and fish oil, before and after chemical and enzymatic interesterification. The crystal structure was analyzed by polarized light microscopy. The addition of fish oil didn't change the palm kernel fat crystallization characteristics, spherullites of types A and B
Química Nova. Publicado em: 2006-07
-
15. Síntese de lipídios estruturados por interesterificação de gordura de frango e triacilgliceróis de cadeia média / Synthesis of structured lipids from interesterification reaction of chicken fat and medium chain triacylglycerols
Structured triacylglycerols are generally any fats that are modified or restructured from natural oils and fats, or fatty acids therefrom, having special functionality or nutritional properties for edible or pharmaceutical purposes. These restructured triacylglycerols are synthesized by blending and chemical or enzymatic interesterification reaction of oils
Publicado em: 2006
-
16. Desenvolvimento de lipídios estruturados obtidos a partir de gordura do leite, óleo de girassol e ésteres de fitosteróis para aplicação em spreads / Development of structured lipids obtained from milk fat, sunflower oil, and phytosterol esters for application in a tablespread
For many years, butter has been held in the highest esteem by consumer but its world consumption has steadily declined due to its high contents of saturated fatty acids and cholesterol. More recently, trans fatty acids, which are commonly resent in hydrogenated argarines, have been found to cause detrimental effects when consumed in high amounts. This observ
Publicado em: 2006
-
17. Otimização da reação de interesterificação química do óleo de palma
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
Química Nova. Publicado em: 2005-08
-
18. Sintese enzimatica de triacilglicerois estruturados de gordura Ucuuba. / Enzymatic synthesis of structuralized triacilglicerois of fat of Ucuuba.
There has been a growing interest in healthier foods and also in products with low fat content recently. It s a new segment, in the industry of foods, impelled, mainly, by a new conscience of the consumers, that they want a better life quality, and to consume natural and healthier products. The trend will be the one of finding "more natural" methods of proce
Publicado em: 2005
-
19. Synthesis of structured lipids obtain from interesterification reaction of medium and long chain tryacylglicerols. / Obtenção de lipídios estruturados por interesterificação de triacilgliceróis de cadeia média e longa.
Structured lipids are compounds that can be synthesized by blending followed interesterification of fats and oils. These compounds, formed by rearrangement of medium and long chain tryacylglicerols show physical, chemical and nutritional characteristics different from the original lipids. They can also be considered nutraceuticals because of their potent
Publicado em: 2001
-
20. Avaliação de componentes minoritarios de oleos vegetais nos processos tecnologicos
We report the effects of individual steps of industrial and laboratorial refining on the alteration of selected minor constituents of oils, such as com, soybean and rapeseed oils such as sterols, steradienes, steryl ester, tocopherols and tocotrienols, polymeric glycerides, trans fatty acids. Total sterols, determined by capillary GC, decreased by 18 to 36%
Publicado em: 1997