Abstract
The aim of this study was to evaluate the crystallization behavior of binary mixtures of lard and soybean oil in different ratios and their respective structured lipids obtained by chemical interesterification. Crystallization kinetics and polarized light microscopy were used to analyze the mixtures before and after interesterification. The addition of soybean oil changed the lard crystallization, by the effect of the dilution. Crystal diameter increased, while the number of crystals decreased, as a function of temperature. Interesterification resulted in the formation of fewer crystals, with larger diameter in comparison with the original mixtures.
| Original language | English |
|---|---|
| Journal | Quimica Nova |
| Volume | 31 |
| Issue number | Issue 2 |
| DOIs | |
| State | Published - 2008 |
Fingerprint
Dive into the research topics of 'Crystallization behavior of structured lipids by chemical interesterification of lard and soybean oil'. Together they form a unique fingerprint.Cite this
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver