Grasas y Aceites, Vol 51, No 6 (2000)

Binary and ternary mixtures of oil and hydrogenated fats from Brazilian nut (Bertholletia excelsa)


https://doi.org/10.3989/gya.2000.v51.i6.457

Victor Sotero Solis
Departamento de Tecnología Bioquímico-Farmacéutica. Facultad de Ciencias Farmacéuticas. Universidad de São Paulo, USP. Caixa Postal 66083, CEP 05315-970. São Paulo, SP. Brasil, Brazil

Luiz Antonio Gioielli
Departamento de Tecnología Bioquímico-Farmacéutica. Facultad de Ciencias Farmacéuticas. Universidad de São Paulo, USP. Caixa Postal 66083, CEP 05315-970. São Paulo, SP. Brasil, Brazil

Bronislaw Polakiewicz
Departamento de Tecnología Bioquímico-Farmacéutica. Facultad de Ciencias Farmacéuticas. Universidad de São Paulo, USP. Caixa Postal 66083, CEP 05315-970. São Paulo, SP. Brasil, Brazil

Abstract


Crude Brazilian nut oil was hydrogenated at 175ºC, 3 atm., 60 minutes (GH1), and 150ºC, 1 atm., 30 minutes (GH2), and with this products and the crude oil were prepared ternary blends. Fatty acids demonstrated the increase of stearic acid from 11.6% of crude oil to 56.7% in GH1 and 16.3% in GH2. In the blends, were determined the yield point, solid fat content, melting point and viscosity, for this blends were applied a special model of multiple regression. Results showed that the estimated properties were not dependent on the three components interactions. In general, the significant interactions, blends crude oil/GH1 and GH1/GH2, showed an antagonic, effect to consistency and solid fat content, typical of eutectic interactions of fats. The interactions were not significative for melting point and viscosity at 60ºC, attesting a perfect mixing model.

Keywords


Brazilian; Nut; Oil-hydrogenated fat mixture; Physical properties

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