title: Chemical interesterification of blends with palm stearin and patawa oil.
abstract: The present study sought to develop lipid bases from blends between patawa oil and palm stearin. These blends were analyzed before and after the chemical interesterification process for their fatty acid and triacylglycerol composition, free fatty acid (FFA) content, peroxide index, thermal properties, melting point, consistency, and solid fat content (SFC). Blends with unsaturated fatty acid contents between 60 and 70% were obtained, with a good ratio between saturated and unsaturated fatty acids, which indicates a healthy content of fatty acids. Variations in the triacylglycerol contents and melting and crystallization thermograms evidenced the reaction. The blend with 50% stearin and 50% patawa oil showed the best results after the chemical interesterification reaction regarding the possible application in fatty products for its appropriate melting point, SFC similar to that of soft table margarines, plastic and spreadable consistency at refrigeration temperature, thus combining physical and nutritional properties desirable for the food industry.
authors.affiliation: Federal University of Para, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa w/n, 66075-900 Belém, PA, Brazil. Electronic address: pdoliveira@ufpa.br.
authors.forename: Pedro D
authors.initials: PD
authors.lastname: Oliveira
authors.affiliation: Federal University of Para, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa w/n, 66075-900 Belém, PA, Brazil. Electronic address: amcr@ufpa.br.
authors.forename: Antonio M C
authors.initials: AM
authors.lastname: Rodrigues
authors.affiliation: Federal University of Para, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa w/n, 66075-900 Belém, PA, Brazil. Electronic address: cvb@ufpa.br.
authors.forename: Carolina V
authors.initials: CV
authors.lastname: Bezerra
authors.affiliation: Federal University of Para, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa w/n, 66075-900 Belém, PA, Brazil. Electronic address: lhmeller@ufpa.br.
authors.forename: Luiza H M
authors.initials: LH
authors.lastname: Silva
mesh_terms: D055598:Chemical Phenomena; D004951:Esterification; D005227:Fatty Acids / Q000032:analysis / Q000737:chemistry; D005230:Fatty Acids, Nonesterified; D008055:Lipids / Q000737:chemistry; D008383:Margarine; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D014280:Triglycerides / Q000032:analysis / Q000737:chemistry
chemical_list: D005227:Fatty Acids; D005230:Fatty Acids, Nonesterified; D008055:Lipids; D010938:Plant Oils; D014280:Triglycerides; D000073878:Palm Oil; D008383:Margarine; C022618:tristearin
keywords: Blends; Chemical interesterification; Patawa; Stearin; Vegetable oil