Comportamento de cristalização de lipídios estruturados por interesterificação química de banha e óleo de soja

dc.creatorSILVA, Roberta Claro da
dc.creatorESCOBEDO, Jonas Peixoto
dc.creatorGIOIELLI, Luiz Antonio
dc.date.accessioned2012-03-26T14:29:28Z
dc.date.accessioned2018-07-04T14:00:25Z
dc.date.available2012-03-26T14:29:28Z
dc.date.available2018-07-04T14:00:25Z
dc.date.created2012-03-26T14:29:28Z
dc.date.issued2008
dc.identifierQuímica Nova, v.31, n.2, p.330-335, 2008
dc.identifier0100-4042
dc.identifierhttp://producao.usp.br/handle/BDPI/6089
dc.identifier10.1590/S0100-40422008000200027
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000200027
dc.identifierhttp://www.scielo.br/pdf/qn/v31n2/a27v31n2.pdf
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1604618
dc.description.abstractThe 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.
dc.languagepor
dc.publisherSociedade Brasileira de Química
dc.relationQuímica Nova
dc.rightsCopyright Sociedade Brasileira de Química
dc.rightsopenAccess
dc.subjectCrystallization
dc.subjectStructured lipids
dc.subjectChemical interesterification
dc.titleComportamento de cristalização de lipídios estruturados por interesterificação química de banha e óleo de soja
dc.typeArtículos de revistas


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