Chemical interesterification of blends with palm stearin and patawa oil

被引：62
|
作者：
Oliveira, Pedro D. [1 ]
Rodrigues, Antonio M. C. [1 ]
Bezerra, Carolina V. [1 ]
Silva, Luiza H. M. [1 ]
机构：
[1] Fed Univ Para, Fac Food Engn, Lab Phys Measurements, Rua Augusto Correa W-N, BR-66075900 Belem, PA, Brazil
来源：
FOOD CHEMISTRY | 2017年 / 215卷
关键词：
Chemical interesterification; Vegetable oil; Stearin; Patawa; Blends; OXIDATIVE STABILITY; SOYBEAN OIL; MARGARINE; FATS; SHORTENINGS;
D O I：
10.1016/j.foodchem.2016.07.165
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The present study sought to develop lipid bases from blends between patawa oil and palm stearin. These blends were analyzed before and after the chemical interesterification process for their fatty acid and triacylglycerol composition, free fatty acid (FFA) content, peroxide index, thermal properties, melting point, consistency, and solid fat content (SFC). Blends with unsaturated fatty acid contents between 60 and 70% were obtained, with a good ratio between saturated and unsaturated fatty acids, which indicates a healthy content of fatty acids. Variations in the triacylglycerol contents and melting and crystallization thermograms evidenced the reaction. The blend with 50% stearin and 50% patawa oil showed the best results after the chemical interesterification reaction regarding the possible application in fatty products for its appropriate melting point, SFC similar to that of soft table margarines, plastic and spreadable consistency at refrigeration temperature, thus combining physical and nutritional properties desirable for the food industry. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：369 / 376
页数：8
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