Otimização da reação de interesterificação química do óleo de palma

Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves, Marlene Yumi Ando
2005 Química Nova  
Recebido em 28/5/04; aceito em 14/10/04; publicado na web em 17/2/05 OPTIMIZATION OF THE CEMICAL INTERESTERIFICATION REACTION OF PALM OIL. 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
more » ... ned 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.
doi:10.1590/s0100-40422005000400015 fatcat:32lua47merci3o6p4twnwxcv4q