Obtainment of symmetric triacylglycerols concentrate from palm oil

• Grant number: 13/05637-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: July 01, 2013
• End date: June 30, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Renato Grimaldi
• Grantee: Isabela Ayres Dias de Souza
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Crystallization is one of the most complex processes in industries using fats in their products. Among the main sources of vegetable fats is palm oil, which originated from various countries of the world, especially in tropical countries. Naturally they have variability in their composition, including minor compounds, with special emphasis on diacylglycerols, compounds not removed in deodorization and act as interfering crystallization of palm oil. In this sense the objective of this research is the production of palm stearin fractions, especially with high levels of symmetric triacylglycerols, known as SUS, principally responsible for different rates of crystallization of palm oil. The process will be chosen fractionation with acetone, due to its greater selectivity in the separation of triacylglycerols of different solubilities. The fractions obtained will be used to induce crystallisation of palm oils from different origins and crystallization behaviors. (AU)