Artículos de revistas
Fractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon
Fecha
2008Registro en:
GRASAS Y ACEITES, v.59, n.2, p.104-109, 2008
0017-3495
Autor
SOTERO, Dora Garcia de
AGUILA, Jorge Sandoval del
RAMIREZ, Robinson Saldana
REATEGUI, Gladys Cardenas de
RIOS, Jose Antonio Soplin
SOLIS, Victor Sotero
TORRES, Rosangela Pavan
MANCINI FILHO, Jorge
Institución
Resumen
In the present work, the physical and chemical characteristics of the fruit of the oily palm coming from the river basin of the Manitf (Region Loreto - Peru) were studied. Also, the fractionation of the palm oil and the interesterification of mixtures of palm oil/estearin was carried out. Physico- chemical properties of the crude oil and of the products obtained and fatty acids were analysed by gas chromatography The level of saturated fatty acids increased from 51,17% in the palm oil to 54,31% in the stearin. The best products for the food industry were the interesterified samples as they had melting points close to 37 degrees C.