Dehydrated soup cubes fatty components characterization

Authors

  • R. Correa-Cabrera Laboratorio de Grasas y Aceites, Cátedra de Fisicoquímica, Facultad de Química.
  • A. Capote Laboratorio de Grasas y Aceites, Cátedra de Fisicoquímica, Facultad de Química.
  • M. N. Rodríguez-Ayán Laboratorio de Grasas y Aceites, Cátedra de Fisicoquímica, Facultad de Química.
  • M. A. Grompone Laboratorio de Grasas y Aceites, Cátedra de Fisicoquímica, Facultad de Química.

DOI:

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

Keywords:

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

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.

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Published

1999-02-28

How to Cite

1.
Correa-Cabrera R, Capote A, Rodríguez-Ayán MN, Grompone MA. Dehydrated soup cubes fatty components characterization. grasasaceites [Internet]. 1999Feb.28 [cited 2021Dec.5];50(1):30-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/633

Issue

Section

Research