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

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...

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Bibliographic Details
Main Authors:	Ana Paula Badan Ribeiro, Monise Helen Masuchi, Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Química 2009-01-01
Series:	Química Nova
Subjects:	chemical interesterification reaction time low trans fat
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000400021

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