Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties.
作者： Fabiana Andreia Schäfer De Martini Soares , Roberta Claro da Silva , Márcia Hazzan , Isabele Renata Capacla , Elise Raduan Viccola
DOI: 10.1021/JF204111T
关键词:
摘要: trans-Free interesterified fat was produced for possible usage as a margarine. Palm stearin, coconut oil, and canola oil were used substrates chemical interesterification. The main aim of the present study to evaluate physicochemical properties blends palm submitted interesterification using sodium methoxide catalyst. original examined fatty acid composition, softening melting points, solid content, consistency. Chemical reduced consistency, content. fats showed desirable use Therefore, our result suggested that without trans-fatty acids could be an alternative partially hydrogenated fat.
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