Artículos de revistas
Comportamento de cristalização de lipídios estruturados por interesterificação química de banha e óleo de soja
Fecha
2008Registro en:
Química Nova, v.31, n.2, p.330-335, 2008
0100-4042
10.1590/S0100-40422008000200027
Autor
SILVA, Roberta Claro da
ESCOBEDO, Jonas Peixoto
GIOIELLI, Luiz Antonio
Institución
Resumen
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.