TY - JOUR
T1 - Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties
AU - Soares, Fabiana Andreia Schäfer De Martin A
AU - da Silva, Roberta Clar C
AU - Hazzan, Márcia
AU - Capacla, Isabele Renat R
AU - Viccola, Elise Radua R
AU - Maruyama, Jessica Mayum M
AU - Gioielli, Luiz Antoni A
AU - Claro Da Silva, Roberta
PY - 2012
Y1 - 2012
N2 - trans-Free interesterified fat was produced for possible usage as a margarine. Palm stearin, coconut oil, and canola oil were used as substrates for chemical interesterification. The main aim of the present study was to evaluate the physicochemical properties of blends of palm stearin, coconut oil, and canola oil submitted to chemical interesterification using sodium methoxide as the catalyst. The original and interesterified blends were examined for fatty acid composition, softening and melting points, solid fat content, and consistency. Chemical interesterification reduced softening and melting points, consistency, and solid fat content. The interesterified fats showed desirable physicochemical properties for possible use as a margarine. Therefore, our result suggested that the interesterified fat without trans-fatty acids could be used as an alternative to partially hydrogenated fat.
AB - trans-Free interesterified fat was produced for possible usage as a margarine. Palm stearin, coconut oil, and canola oil were used as substrates for chemical interesterification. The main aim of the present study was to evaluate the physicochemical properties of blends of palm stearin, coconut oil, and canola oil submitted to chemical interesterification using sodium methoxide as the catalyst. The original and interesterified blends were examined for fatty acid composition, softening and melting points, solid fat content, and consistency. Chemical interesterification reduced softening and melting points, consistency, and solid fat content. The interesterified fats showed desirable physicochemical properties for possible use as a margarine. Therefore, our result suggested that the interesterified fat without trans-fatty acids could be used as an alternative to partially hydrogenated fat.
M3 - Article
VL - 60
SP - 1461
EP - 1469
JO - Unknown journal
JF - Unknown journal
IS - 6
ER -