Characterization of hydrogenated fats for margarine manufacturing purposes

dc.creatorGrimaldi, R
dc.creatorNassu, RT
dc.creatorGoncalves, LAG
dc.creatorMoreira, RNC
dc.date1998
dc.dateJAN-FEB
dc.date2014-07-30T16:51:55Z
dc.date2015-11-26T16:36:10Z
dc.date2014-07-30T16:51:55Z
dc.date2015-11-26T16:36:10Z
dc.date.accessioned2018-03-28T23:18:48Z
dc.date.available2018-03-28T23:18:48Z
dc.identifierGrasas Y Aceites. Inst Grasa Sus Derivados, v. 49, n. 1, n. 1, n. 8, 1998.
dc.identifier0017-3495
dc.identifierWOS:000074807900002
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/62843
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/62843
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1271718
dc.descriptionEight samples of hydrogenated vegetable fats were characterized by their fatty acid composition, trans isomers content and thermal behaviour, using gas chromatography (GC), infrared spectroscopy (IR), pulsed Nuclear Magnetic Resonance (pNMR) and Differential Scanning Calorimetry (DSC) techniques, respectively. Fatty acid composition showed some variations in relation to the unsaturated fatty acids. Trans isomer content, values varied from 22.8% to 35.6%. Solid fat content values were measured using AOCS and IUPAC methods, which differ in the tempering procedures. Values obtained by IUPAC method were higher than the AOCS ones, only at lower temperatures (10 and 21,1 degrees C). Samples were divided into three groups according to their solids profile: superior (C/E/G/H) intermediate (F) and inferior (A/B/D). Melting and crystallization curves were obtained by Differential Scanning Calorimetry. Melting enthalpies ranged from 51.3 to 76.5 J.g(-1) and crystallization enthalpies varied from -34.2 to -18.9 J.g(-1) Characteristic temperatures showed little differences between the samples and each of them showed a characteristic DSC curve. All samples showed a great melting range as expected for hydrogenated fats used for margarines manufacture.
dc.description49
dc.description1
dc.description1
dc.description8
dc.languageen
dc.publisherInst Grasa Sus Derivados
dc.publisherSeville
dc.publisherEspanha
dc.relationGrasas Y Aceites
dc.relationGrasas Aceites
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectfatty acid (composition in)
dc.subjecthydrogenated oil
dc.subjectmargarine (manufacture)
dc.subjectthermal behaviour
dc.subjecttransisomers
dc.subjectSunflower-seed Oil
dc.subjectPhysical-properties
dc.subjectShortenings
dc.subjectAcids
dc.titleCharacterization of hydrogenated fats for margarine manufacturing purposes
dc.typeArtículos de revistas


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