Palm Stearin
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)
Abstract Crude palm oil (CPO), refined palm oil (RPO), refined palm olein (RPOL) and refined palm stearin (RPS) were stored in three conditions: kept away in dark (at 20-25 °C, acclimatized environment); in a refrigerator (4-8 °C); and at room temperature (26-32 °C), exposed to natural light. Free fatty acids (FFA; %), peroxide value (meq O2/kg), inducti
Food Sci. Technol. Publicado em: 30/07/2018
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2. Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
Abstract The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfacta
Food Sci. Technol. Publicado em: 01/12/2016
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3. 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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4. 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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5. 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
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6. Optimum experimental design application to interesterification reaction of stearin palm with linseed oil. / Aplicação de projeto experimental ótimo à reação de interesterificação de estearina de palma com óleo de linhaça.
A rapidez da passagem do estágio da bancada para a produção industrial, a rentabilidade econômica do projeto e o custo de investimento da implantação do projeto proposto são medidas da eficiência no desenvolvimento de processos químicos. Com o projeto de experimentos obtém-se uma redução de custo na etapa da experimentação, pela redução no n�
Publicado em: 2007
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7. Influence of a lipid phase on steam jet agglomeration of maltodextrin powders / Estudo da influencia de uma fase lipidica na aglomeração de pos alimenticios
Agglomeration involves the production of larger and stable particles by aggregation of fine particulated material, in order to enhance flowability, appearance and reconstitution in water. This work evaluated the contribution of an oil phase on the agglomeration mechanisms of food powders. Three different palm oil fractions (two oleins with melting point of 1
Publicado em: 2006
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8. Fracionamento termico e obtenção de gorduras de cupuaçu alternativas a manteiga de cacau para uso na fabricação de chocolate
Thermal analyses of natural cupuaçu fat (Theobroma grandiflorum Schumann) acquired in Manaus, AM, were made by Differential Thermal Analyses with a DSC, and indicated similar polimorphic behavior to cocoa butter. When submitted to traditional tempering process used for cocoa butter, both fats crystallized preferenciaty in the Forms IV and V. The composition
Publicado em: 2001