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Otimização da reação de interesterificação química do óleo de palma

By Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves and Marlene Yumi Ando


The Brazilian market has been showing a growing concern with nutritional values of oil components of foods. Chemical interesterification is a promising alternative to the current processes of modifying the consistency of oils. Chemical interesterification of deodorized palm oil was studied on a laboratory scale. The best results were obtained with 0.4% MeONa and heating for 20 min at 100 °C. These conditions are based on the largest variation in triacylglycerols as compared to a control. The trisaturated values varied from 6.2 to 9.9%, showing that the consistency of the oil improved for it to be used in margarines, without the formation of trans isomers

Topics: palm oil, chemical interesterification, solid fat content
Publisher: Sociedade Brasileira de Química
Year: 2005
DOI identifier: 10.1590/s0100-40422005000400015
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