Physicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil

dc.creatorGuedes, AMM
dc.creatorMing, CC
dc.creatorRibeiro, APB
dc.creatorda Silva, RC
dc.creatorGioielli, LA
dc.creatorGoncalves, LAG
dc.date2014
dc.dateJAN
dc.date2014-07-30T14:32:06Z
dc.date2015-11-26T16:43:23Z
dc.date2014-07-30T14:32:06Z
dc.date2015-11-26T16:43:23Z
dc.date.accessioned2018-03-28T23:28:24Z
dc.date.available2018-03-28T23:28:24Z
dc.identifierJournal Of The American Oil Chemists Society. Springer, v. 91, n. 1, n. 111, n. 123, 2014.
dc.identifier0003-021X
dc.identifier1558-9331
dc.identifierWOS:000329248300012
dc.identifier10.1007/s11746-013-2360-7
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/59803
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/59803
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1273574
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThe chemical interesterification of blends of soybean (SO) and fully hydrogenated crambe oil (FHCO) in the ratios of 80:20, 75:25, 70:30, 65:35, and 60:40 (w/w), respectively, was investigated. FHCO is a source of behenic acid. The blends and the interesterified fats were analyzed for fatty acid and triacylglycerol composition, regiospecific distribution, slip melting point, solid profile, and consistency. The regiospecific analysis of the TAG indicated random insertion of saturated fatty acids at sn-2 of the glycerol of the interesterified blends with more significant alterations at sn-2 than at sn-1 and sn-3. The gradual addition of FHCO increased the solid fat content and the slip melting point. The chemical interesterification formed new TAG facilitating the miscibility between SO and FHCO. The 70:30 interesterified blend was suitable for general use, 60:40 for use as a base stock. At 35 A degrees C, the 65:35 interesterified blend showed suitable plasticity for use in products with fat contents below 80 %. FHCO, rich in behenic acid, is not associated with increased total cholesterol and LDL cholesterol, and it can be used as a low trans fat. FHCO is not associated with increased total cholesterol and LDL cholesterol, and it can be used as a low trans fat alternative.
dc.description91
dc.description1
dc.description111
dc.description123
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageen
dc.publisherSpringer
dc.publisherNew York
dc.publisherEUA
dc.relationJournal Of The American Oil Chemists Society
dc.relationJ. Am. Oil Chem. Soc.
dc.rightsfechado
dc.rightshttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dc.sourceWeb of Science
dc.subjectCrambe abyssinica (Hochst)
dc.subjectSoybean oil
dc.subjectChemical interesterification
dc.subjectBehenic acid
dc.subjectSolid fat content
dc.subjectTriacylglycerols
dc.subjectPalm Kernel Oil
dc.subjectFats
dc.subjectTriacylglycerol
dc.subjectProducts
dc.subjectHardness
dc.titlePhysicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil
dc.typeArtículos de revistas


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