Lipídios modificados obtidos a partir de gordura do leite, óleo de girassol e ésteres de fitosteróis para aplicação em spreads

Química Nova

Juliana Neves Rodrigues Ract¹  Luiz Antonio Gioielli¹ 

[1] ,Universidade de São Paulo Faculdade de Ciências Farmacêuticas Departamento de Tecnologia Bioquímico-Farmacêutica

关键词: modified lipids;    milkfat;    phytosterols;   

DOI  :  10.1590/S0100-40422008000800008

来源: SciELO

【 摘 要 】

The objective of this paper was to evaluate the modifications in milkfat properties with the addition of sunflower oil (SO) and phytosterol esters (PE) and chemical interesterification. Fatty acid composition, softening point and consistency were determined. The saturation degree of milkfat decreased with the addition of SO and PE. Consequently, milkfat presented lower softening point and consistency. Chemical interesterification caused an increase in softening point due to the formation of higher amounts of trissaturated triacylglycerols with rearrangement. The incorporation of unsaturated fatty acids from SO and PE by milkfat triacylglycerols after chemical reaction caused linearization of consistency curves.

【 授权许可】

CC BY-NC   
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