Artículos de revistas
Interesterificação química: alternativa para obtenção de gorduras zero trans
Chemical interresterification: alternative to production of zero trans fats
Registro en:
Química Nova. Sociedade Brasileira de Química, v. 30, n. 5, p. 1295-1300, 2007.
0100-4042
S0100-40422007000500043
10.1590/S0100-40422007000500043
Autor
Ribeiro, Ana Paula Badan
Moura, Juliana Maria Leite Nóbrega de
Grimaldi, Renato
Gonçalves, Lireny Aparecida Guaraldo
Institución
Resumen
The function of lipids in human nutrition has been intensively debated in the last decade.This context reinforces the concern about controlling the trans fat ingestion, due to its negative implications on health. Interesterification provides an important alternative to modify the consistency of oils and fats without causing formation of trans isomers. This article reports research done towards production of zero trans fats by chemical interesterification, for different industrial purposes. Aspects related to the effect of trans fats on diet, their impact on health and modifications in Brazilian legislation are also covered. 1295 1300