Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: II- pontos de amolecimento e fusão

Química Nova

Ming Chih Chiu²  Luiz Antonio Gioielli²  Renato Grimaldi¹ 

[1] ,Universidade de São Paulo Faculdade de Ciências Farmacêuticas Departamento de Tecnologia Bioquímico-FarmacêuticaSão Paulo SP ,Brasil

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

DOI  :  10.1590/S0100-40422008000200009

来源: SciELO

【 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】

CC BY-NC   
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