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

Química Nova

Universidade de São Paulo, São Paulo, Brasil¹  Grimaldi, Renato¹  Chiu, Ming Chih¹  Gioielli, Luiz Antonio¹  Universidade Estadual de Campinas, Campinas, Brasil¹ 

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 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 properties of fats. In the experimental design 7 samples corresponding to 7 different blend proportions were used. The results were represented in triangular diagrams. The addition of stearin influenced the softening and melting points. The mixture response surface methodology proved to be an extremely useful tool for the optimization of the fat mixtures.

【 授权许可】

Unknown