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Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: I- Composição em ácidos graxos e em triacilgliceróis Structured lipids from chicken fat, its atearin and medium chain triacyglycerol blends: I- Fatty acid and triacyglycerol compositions

By Ming Chih Chiu, Luiz Antonio Gioielli and Renato Grimaldi

Abstract

<abstract language="eng">The purpose of this study is to analyze the interactions that occur in binary and ternary fat blends between medium and long chain triacylglycerols and their structured lipids obtained by chemical interesterification through the analysis of their physico-chemical properties. The synthesized structured triacylglycerols presented from 14.8 to 58.4% medium chain fatty acids, from 15.7 to 37.2% saturated fatty acids, from 19.2 to 47.5% monounsaturated fatty acids, and from 6.7 to 15.2% essential fatty acids. Chemical interesterification modified the behavior of binary and ternary mixtures and new types of triacylglycerol groups were formed

Topics: structured lipids, chemical interesterification, triacylglycerol composition, Chemistry, QD1-999, Science, Q, DOAJ:Chemistry (General), DOAJ:Chemistry
Publisher: Sociedade Brasileira de Química
Year: 2008
DOI identifier: 10.1590/S0100-40422008000200008
OAI identifier: oai:doaj.org/article:45a370f876f74d9993db37e577431d28
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