Grasas y Aceites, Vol 50, No 1 (1999)

Dehydrated soup cubes fatty components characterization


https://doi.org/10.3989/gya.1999.v50.i1.633

R. Correa-Cabrera
Laboratorio de Grasas y Aceites, Cátedra de Fisicoquímica, Facultad de Química., Uruguay

A. Capote
Laboratorio de Grasas y Aceites, Cátedra de Fisicoquímica, Facultad de Química., Uruguay

M. N. Rodríguez-Ayán
Laboratorio de Grasas y Aceites, Cátedra de Fisicoquímica, Facultad de Química., Uruguay

M. A. Grompone
Laboratorio de Grasas y Aceites, Cátedra de Fisicoquímica, Facultad de Química., Uruguay

Abstract


Fats represent a major part of the weight of dehydrated soup cubes. As these products are stored at room temperature, the fatty components should show no partial melting during the Summer months. Six fatty raw materials, mixtures of these fats already prepared by the manufacturer and lipidic extracts from the finished cubes (both hen and vegetables soups) are analyzed in this work, trying to relate origin (fatty acid composition) with stability against temperature changes (DSC thermogram). Some of the studied fats are found acceptable according to the expected shelf life of the product, although others should be modified before usage, either by fractioning or by hydrogenation.

Keywords


Dehydrated soup cube; Differential scanning calorimetry (DSC); Fat; Thermal stability.

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