Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes n. 580, B16, CEP 05508-900, São Paulo, SP, Brazil.
J Agric Food Chem. 2012 Feb 15;60(6):1461-9. doi: 10.1021/jf204111t. Epub 2012 Feb 6.
trans-Free interesterified fat was produced for possible usage as a margarine. Palm stearin, coconut oil, and canola oil were used as substrates for chemical interesterification. The main aim of the present study was to evaluate the physicochemical properties of blends of palm stearin, coconut oil, and canola oil submitted to chemical interesterification using sodium methoxide as the catalyst. The original and interesterified blends were examined for fatty acid composition, softening and melting points, solid fat content, and consistency. Chemical interesterification reduced softening and melting points, consistency, and solid fat content. The interesterified fats showed desirable physicochemical properties for possible use as a margarine. Therefore, our result suggested that the interesterified fat without trans-fatty acids could be used as an alternative to partially hydrogenated fat.
无反式酯交换脂肪被生产出来，可能用作人造黄油。棕榈硬脂、椰子油和菜籽油被用作化学酯交换的底物。本研究的主要目的是评估用甲醇钠作为催化剂进行化学酯交换的棕榈硬脂、椰子油和菜籽油混合物的物理化学性质。对原始和酯交换的混合物进行脂肪酸组成、软化和熔点、固体脂肪含量和稠度的检查。化学酯交换降低了软化和熔点、稠度和固体脂肪含量。酯交换脂肪表现出适合用作人造黄油的理想物理化学性质。因此，我们的结果表明，无反式脂肪酸的酯交换脂肪可以替代部分氢化脂肪。
