| Chemical Interesterification of Blends of Palm Stearin, Coconut Oil, and Canola Oil: Physicochemical Properties. | |
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MedLine Citation:
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PMID: 22229347 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Trans-free interesterified fat was produced for possible usage as a margarine. Palm stearin, coconut oil and canola oil were used as substrates for chemical interesterification. The main aim of the present study was to evaluate the physicochemical properties of blends of palm stearin, coconut oil and canola oil submitted to chemical interesterification using sodium methoxide as the catalyst. The original and interesterified blends were examined for fatty acid composition, softening and melting points, solid fat content and consistency. Chemical interesterification reduced softening and melting points, consistency and solid fat content. The interesterified fats showed desirable physicochemical properties for possible use as a margarine. Therefore, our result suggested that the interesterified fat without trans fatty acids could be used as an alternative to partially hydrogenated fat. |
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Authors:
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Fabiana Andreia Schafer De Martini Soares; Roberta Claro da Silva; Marcia Hazzan; Isabelle Renata Capacla; Elise Raduan Viccola; Jessica Mayumi Maruyama; Luiz Gioielli |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-1-9 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2012 Jan |
Date Detail:
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Created Date: 2012-1-10 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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