Ribeiro et al., 2009 - Google Patents
Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oilRibeiro et al., 2009
View PDF- Document ID
- 12413316013125017021
- Author
- Ribeiro A
- Grimaldi R
- Gioielli L
- dos Santos A
- Cardoso L
- Gonçalves L
- Publication year
- Publication venue
- Food biophysics
External Links
Snippet
Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10, 20, 30, 40, and 50%(w/w) FHSBO content were interesterified under the following conditions: 20 min reaction time, 0.4% sodium methoxide catalyst, and 500 rpm stirring speed, at 100° C. The …
- 238000002425 crystallisation 0 title abstract description 69
Classifications
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
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