lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: ii- pontos de amolecimento e fusão structured lipids from chicken fat, its stearin, and medium chain triacyglycerol blends: ii- softening and melting points

Clicks: 190
ID: 160507
2008
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Abstract
The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios. Chemical interesterification is a promising alternative to the current processes of modifying the physical properties of fats. In the experimental design 7 samples corresponding to 7 different blend proportions were used. The results were represented in triangular diagrams. The addition of stearin influenced the softening and melting points. The mixture response surface methodology proved to be an extremely useful tool for the optimization of the fat mixtures.
Reference Key
chiu2008qumicalipdios Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Ming Chih Chiu;Luiz Antonio Gioielli;Renato Grimaldi
Journal greece and rome
Year 2008
DOI
10.1590/S0100-40422008000200009
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000200009
Keywords
melting point fat formulationchemistry

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