Structured lipids from chicken fat, its stearin, and medium chain triacyglycerol blends: II- softening and melting points

Quimica nova

Grimaldi, Renato¹  Chiu, Ming Chih²  Gioielli, Luiz Antonio² 

[1] Universidade Estadual de Campinas, Campinas, Brasil;Universidade de São Paulo, São Paulo, Brasil

关键词: melting point;    structured lipid;    fat formulation.;   

DOI  :  10.1590/S0100-40422008000200009

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

The aim of the present work is to investigatethe effects of blending and chemical interesterification reactions on the softeningand melting behavior of chicken fat, its stearin and medium chain triacylglycerols,and blends thereof in various ratios. Chemical interesterification is a promisingalternative to the current processes of modifying the physical properties offats. In the experimental design 7 samples corresponding to 7 different blendproportions were used. The results were represented in triangular diagrams.The addition of stearin influenced the softening and melting points. The mixtureresponse surface methodology proved to be an extremely useful tool for the optimizationof the fat mixtures.

【 授权许可】

CC BY