Interacciones entre mezclas de aceites de palma y palmiste interesterificados. II – Microscopía y Calorimetría Diferencial de Barrido (DSC)

Authors

  • Renato Grimaldi Laboratório de Óleos e Gorduras – Faculdade de Engenharia de Alimentos (FEA) – Universidade Estadual de Campinas (UNICAMP)
  • Lireny Aparecida Guaraldo Gonçalves Laboratório de Óleos e Gorduras – Faculdade de Engenharia de Alimentos (FEA) – Universidade Estadual de Campinas (UNICAMP)
  • Luiz Antonio Gioielli Faculdade de Ciências Farmacêuticas – Universidade de São Paulo
  • Ilka S. Simões Faculdade de Ciências Farmacêuticas – Universidade de São Paulo

DOI:

https://doi.org/10.3989/gya.2001.v52.i6.345

Keywords:

Differential scanning calorimetry, Interesterified palm kernel oil, Interesterified palm oil, Polarized light microscopy, Polymorphism

Abstract


Palm oil (PO) and palm kernel oil (PKO) compositions (100/0, 80/20, 60/40, 50/50, 40/60, 20/80 and 0/100) were interesterified in laboratory scale under predetermined conditions (0.4% sodium metoxide, 20 minutes, 100ºC). The fourteen samples, before and after interesterification, were characterized by Polarized Light Microscopy and Differential Scanning Calorimetry (DSC). Results showed the effect of various factors on the form and width of crystals. The mean area of crystals revealed the increase of crystals when PKO was added, with values varying from 2.7 x 10E3 µm2 to PO and 1.8 x 10E6 µm2 to PKO. After interesterification, the crystal widths were lower at PO/PKO 100/0, 80/20, 60/40, 20/80 fractions and were higher to anothers. The beta-prime polimorphic form was observed in the pure palm oil sample. The results showed in melting curves, onset values from –19.6ºC to more unsaturated peaks until 20.7ºC to more saturated ones. The higher values to more saturated peak in a melting curve to palm oil, 38.7 J.g-1 before and 48.4 J.g-1 after interesterification, showed a mores table saturated group. I n a genera l way, t h e interesterification promoted an increase of crystallization rate and a better compatibility between PO/PKO fractions.

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Published

2001-12-30

How to Cite

1.
Grimaldi R, Guaraldo Gonçalves LA, Gioielli LA, Simões IS. Interacciones entre mezclas de aceites de palma y palmiste interesterificados. II – Microscopía y Calorimetría Diferencial de Barrido (DSC). grasasaceites [Internet]. 2001Dec.30 [cited 2022Dec.8];52(6):363-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/345

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Section

Research

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