Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação

Abstract

Recebido em 3/6/08; aceito em 11/11/08; publicado na web em 26/2/09ChEmiCAl iNTERESTERiFiCATioN oF SoyBEAN oil AND FUlly hyDRogENATED SoyBEAN oil: iNFlUENCE oF ThE REACTioN TimE. Chemical interesterification is an important alternative to produce zero trans fats. in practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterification of soybean oil/fully hydrogenated soybean oil blend, carried out in the following conditions: 100 °C, 500 rpm stirring speed, 0.4% (w/w) sodium methoxide catalyst. The triacylglycerol composition, solid fat content and melting point analysis showed that the reaction was very fast, reaching the equilibrium within 5 min. This result suggests the interesterification can be performed in substantially lower times, with reduction in process costs.

Quality characteristics and thermal behavior of buriti (<em>Mauritia flexuosa</em> L.) oil

“…For example, Ribeiro et al (2009) reported 0.03% FFA for refined soybean oil. The peroxide index is related to the oil oxidative state and not to its characterization itself.…”

“…Buriti oil is an important source of energy and vitamins and has some similarities to palm oil, such as its reddish-yellow color and its flavor (Pardauil et al, 2017;Pesce et al, 2009). However, buriti oil presents a high concentration of monounsaturated fatty acids, with values higher than those found in olive oil or in Brazil nuts, which are foods known for their oil with high nutritional quality due to the monounsaturated fatty acid properties of reducing blood total and LDL-cholesterol (França et al, 1999;Silva et al, 2009).…”

Interesterificação química e enzimática de misturas de estearina de palma, óleo de coco e óleo de canola para formulação de margarinas com baixa concentração de isômeros trans

“…Fats and oils used in chemical interesterification must have low acidity, once the free fatty acids, as well as water and peroxide act as catalyst poison of sodium methoxide (RIBEIRO et al, 2009b). The peroxide values and free fatty acid contents of the native and blended oils were monitored before and after chemical interesterification.…”

“…Before the trials were done white curves to assess the baseline equipment. Curves were processed by the software Pyris, melting and crystallization curves are analyzed for the onset (Tonset °C) and endset (Tendset °C) of melting and crystallization, melting and crystallization peak temperatures (Tpf and Tpc °C) and melting and crystallization enthalpies (∆Hf and ∆Hc J/g) (RIBEIRO et al, 2009b).…”

“…Analysis of triacylglycerol composition represents a true indication of randomization or specific interesterification, and is extremely useful for monitoring modification of interesterified fats and outlining specific applications for them (O'BRIEN, 2004, RIBEIRO et al, 2009b.…”