Structured Lipids From Chicken Fat, Its Stearin, And Medium Chain Triacylglycerol Blends. Ii- Softening And Melting Points [lipídios Estruturados Obtidos A Partir Da Mistura De Gordura De Frango, Sua Estearina E Triacilgliceróis De Cadeia Média. Ii- Pontos De Amolecimento E Fusão]

摘要

The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios. Chemical interesterification is a promising alternative to the current processes of modifying the physical properties of fats. In the experimental design 7 samples corresponding to 7 different blend proportions were used. The results were represented in triangular diagrams. The addition of stearin influenced the softening and melting points. The mixture response surface methodology proved to be an extremely useful tool for the optimization of the fat mixtures.