Characterization of hydrogenated fats for margarine manufacturing purposes.

Authors

  • Renato Grimaldi Laboratorio de Óleos e Gorduras - Faculdade de Engenharia de Alimentos (FEA) - Universidade Estadual de Campinas (UNICAMP)
  • Renata Tieko Nassu Centro Nacional de Pesquisa de Agroindústria Tropical (CNPAT) /EMBRAPA
  • Lireny Aparecida Guaraldo Gonçalves Laboratorio de Óleos e Gorduras - Faculdade de Engenharia de Alimentos (FEA) - Universidade Estadual de Campinas (UNICAMP)
  • Rosana Nogueira Cavaletti Moreira Laboratorio de Óleos e Gorduras - Faculdade de Engenharia de Alimentos (FEA) - Universidade Estadual de Campinas (UNICAMP)

DOI:

https://doi.org/10.3989/gya.1998.v49.i1.701

Keywords:

Fatty acid (composition in), Hidrogenated oil, Margarine (manufacture), Thermal behaviour, Trans isomers

Abstract


Eight samples of hydrogenated vegetable fats were characterized by their fatty acid composition, trans isomers content and thermal behaviour, using gas chromatography (GC), infrared spectroscopy (IR), pulsed Nuclear Magnetic Resonance (pNMR) and Differential Scanning Calorimetry (DSC) techniques, respectively. Fatty acid composition showed some variations In relation to the unsaturated fatty acids. Trans isomer content, values varied from 22.8% to 35.6%. Solid fat content values were measured using AOCS and lUPAC methods, which differ In the tempering procedures. Values obtained by IUPAC method were higher than the AOCS ones, only at lower temperatures (10 and 21,1°C). Samples were divided Into three groups according to their solids profile: superior (C/E/G/H) intermediate (F) and Inferior (A/B/D). Melting and crystallization curves were obtained by Differential Scanning Calorimetry. Melting enthalpies ranged from 51.3 to 76.5 J.g-1 and crystallization enthalpies varied from -34.2 to -18.9 J.g-1 Characteristic temperatures showed little differences between the samples and each of them showed a characteristic DSC curve. All samples showed a great melting range as expected for hydrogenated fats used for margarines manufacture.

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Published

1998-02-28

How to Cite

1.
Grimaldi R, Nassu RT, Guaraldo Gonçalves LA, Nogueira Cavaletti Moreira R. Characterization of hydrogenated fats for margarine manufacturing purposes. grasasaceites [Internet]. 1998Feb.28 [cited 2023Feb.6];49(1):1-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/701

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Section

Research