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Instrumental Methods for the Evaluation of Interesterified Fats

“…For interesterified fats, one should use the 1,2,3-random totally at random distribution. This theory assumes that the positions sn-1, sn-2, and sn-3 are identical and equivalent to the total fatty acid composition (Gioielli and Baruffaldi 1988).…”

“…Chiu et al (2008a) used the same tool to determine the triacylglycerol composition of samples prior to chemical interesterification. Gioielli and Baruffaldi (1988), , and van Vliet and van Kempen (2004) reported the use of mathematical methods and computer programs based on the 1,2,3-random distribution to aid in determining the triacylglycerolic composition of interesterified fats. In practice, the triacylglycerolic composition of a sample is much better defined when using a combination of statistical programs and chromatographic methods, since a greater amount of information can be obtained (Ribeiro et al 2008).…”

“…Thus, one can cite the studies developed by Karabulut et al (2004), Kok et al (1999), List et al (1977), Silva and Gioielli (2006), Petrauskaite et al (1998), Khatoon (2000), Lida and Ali (1998), Gioielli and Baruffaldi (1988), List et al (1995), Marangoni and Rousseau (1998a,b), Rodriguez et al (2001), , Gioielli (2003), Norizzah et al (2004), Ramli et al (2005), Grimaldi et al (2005), Khatoon and Reddy (2005), and Piska et al (2006), amongst others. One must point out, however, that despite its great use, the SFC curve should not be used alone to define the applicability of an interesterified fat.…”

“…The interesterification reactions result in complete randomization of the fatty acids amongst all the triacylglycerols present according to the laws of probability (Rousseu and Marangoni 2002). Thus, the saturated fatty acids increase their participation at the central position of the triacylglycerols, while the unsaturated ones tend to decrease theirs until equilibrium is attained (Gioielli and Baruffaldi 1988). Figure 2 presents a comparison of the triacylglycerol composition obtained by gas chromatography with respect to the number of carbons in a ternary blend between (Chiu et al 2008a) chicken fat (1/3), chicken fat stearin (1/3), and mediumchain triacylglycerols (1/3) before and after chemical interesterification (Chiu et al 2008a).…”

Comportamento de cristalização de lipídios estruturados obtidos a partir de gordura de palmiste e óleo de peixe

“…A gordura rearranjada foi então filtrada a quente, sob pressão reduzida, sobre sulfato de sódio e kieselgur. A filtração teve por finalidade a retenção de umidade e a remoção de sabões e compostos escuros formados 22,[33][34][35] .…”