Effect of binary mixtures behavior and additives addition on special fats production

• Grant number: 06/06121-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: January 01, 2007
• End date: December 31, 2007
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Renato Grimaldi
• Grantee: Mariana Curvello de Mendonça e Azevedo
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The use of fats in industrialized products is still very important, because they provide technological and organoleptical functions of great relevance. During many years, partial hydrogenation was the main consistency modification process of vegetable oils. In the hydrogenation process, geometrical isomers, known as trans, are formed. Such products have been called into question lately in the nutritional point of view. The use of chemical interesterification process has increased with the need and desire of industries to adequate their labels to trans isomers free. Changes in raw products together with the chemical intersterification increased by more than 20% the costs of low trans fats. The main commercial “low Trans” products available in the market present up to 10% lauric acid. Based on this, the current proposal intends to evaluate the behavior of binary mixtures with no more than 20% of lauric sources, in order to avoid the need of chemical Interesterification process.