Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação Chemical interesterification of soybean oil and fully hydrogenated soybean oil: Influence of the reaction time
<abstract language="eng">Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterification of...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Química
2009-01-01
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| Series: | Química Nova |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000400021 |
| _version_ | 1818590175764152320 |
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| author | Ana Paula Badan Ribeiro Monise Helen Masuchi Renato Grimaldi Lireny Aparecida Guaraldo Gonçalves |
| author_facet | Ana Paula Badan Ribeiro Monise Helen Masuchi Renato Grimaldi Lireny Aparecida Guaraldo Gonçalves |
| author_sort | Ana Paula Badan Ribeiro |
| collection | DOAJ |
| description | <abstract language="eng">Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterification of soybean oil/fully hydrogenated soybean oil blend, carried out in the following conditions: 100 ºC, 500 rpm stirring speed, 0.4% (w/w) sodium methoxide catalyst. The triacylglycerol composition, solid fat content and melting point analysis showed that the reaction was very fast, reaching the equilibrium within 5 min. This result suggests the interesterification can be performed in substantially lower times, with reduction in process costs. |
| first_indexed | 2024-12-16T09:52:22Z |
| format | Article |
| id | doaj.art-ae6371ca671f4a3e960ed08a80cd23b8 |
| institution | Directory Open Access Journal |
| issn | 0100-4042 1678-7064 |
| language | English |
| last_indexed | 2024-12-16T09:52:22Z |
| publishDate | 2009-01-01 |
| publisher | Sociedade Brasileira de Química |
| record_format | Article |
| series | Química Nova |
| spelling | doaj.art-ae6371ca671f4a3e960ed08a80cd23b82022-12-21T22:36:01ZengSociedade Brasileira de QuímicaQuímica Nova0100-40421678-70642009-01-0132493994510.1590/S0100-40422009000400021Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação Chemical interesterification of soybean oil and fully hydrogenated soybean oil: Influence of the reaction timeAna Paula Badan RibeiroMonise Helen MasuchiRenato GrimaldiLireny Aparecida Guaraldo Gonçalves<abstract language="eng">Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterification of soybean oil/fully hydrogenated soybean oil blend, carried out in the following conditions: 100 ºC, 500 rpm stirring speed, 0.4% (w/w) sodium methoxide catalyst. The triacylglycerol composition, solid fat content and melting point analysis showed that the reaction was very fast, reaching the equilibrium within 5 min. This result suggests the interesterification can be performed in substantially lower times, with reduction in process costs.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000400021chemical interesterificationreaction timelow trans fat |
| spellingShingle | Ana Paula Badan Ribeiro Monise Helen Masuchi Renato Grimaldi Lireny Aparecida Guaraldo Gonçalves Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação Chemical interesterification of soybean oil and fully hydrogenated soybean oil: Influence of the reaction time Química Nova chemical interesterification reaction time low trans fat |
| title | Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação Chemical interesterification of soybean oil and fully hydrogenated soybean oil: Influence of the reaction time |
| title_full | Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação Chemical interesterification of soybean oil and fully hydrogenated soybean oil: Influence of the reaction time |
| title_fullStr | Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação Chemical interesterification of soybean oil and fully hydrogenated soybean oil: Influence of the reaction time |
| title_full_unstemmed | Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação Chemical interesterification of soybean oil and fully hydrogenated soybean oil: Influence of the reaction time |
| title_short | Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação Chemical interesterification of soybean oil and fully hydrogenated soybean oil: Influence of the reaction time |
| title_sort | interesterificacao quimica de oleo de soja e oleo de soja totalmente hidrogenado influencia do tempo de reacao chemical interesterification of soybean oil and fully hydrogenated soybean oil influence of the reaction time |
| topic | chemical interesterification reaction time low trans fat |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000400021 |
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