Hydrogenation and interesterification of Brazil nut oil (Bertholletia excelsa)
Keywords:Brazil nut, Hydrogenation, Interesterification, Oil
Brazil nut oil (ACB) was hydrogenated in a 1L Parr reactor, with Ni as catalyst, at the following process conditions: 175ºC, 3 atm, 60 min (GH1), 150ºC, 1 atm, 30 min (GH2) and 125ºC, 1 atm, 30 min (GH3). Different proportions of blends with ACB and GH1 and GH2 were prepared. These mixtures were interesterified at laboratory scale (0.75% of sodium metoxide, 60 min, 60-65ºC). Linoleic selectivity (Sl) was 3.87 (GH1), 17.46 (GH2) and 17.46 (GH3). Linolenic selectivity (Sln) was 2.3 for every reaction. It was observed different results for starting and interesterificated blends for the physical properties, for these parameters and for the interesterified fats, were applied a multiple regression. Results showed that consistency and solid fat content (SFC) were dependent on the hydrogenated fats. Significant interactions were, in general, for the interesterified blends of ACB/GH1 and GH1/GH2, only for the consistency and not for the other properties.
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