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Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein


Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein



Food Research International 42(9): 0-1294



ISSN/ISBN: 0963-9969

DOI: 10.1016/j.foodres.2009.03.022

Chemical interesterification is an important technological option for the production of fats targeting commercial applications. Fat blends, formulated by binary blends of palm stearin and palm olein in different ratios, were subjected to chemical interesterification. The following determinations, before and after the interesterification reactions, were done: fatty acid composition, softening point, melting point, solid fat content and consistency. For the analytical responses a multiple regression statistical model was applied. This study has shown that blending and chemical interesterifications are an effective way to modify the physical and chemical properties of palm stearin, palm olein and their blends. The mixture and chemical interesterification allowed obtaining fats with various degrees of plasticity, increasing the possibilities for the commercial use of palm stearin and palm olein.

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Accession: 024575168

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Related references

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