Liquid-Liquid Equilibrium Data for the System Lard plus Oleic Acid plus Ethanol + Water at 318.2 K: Cholesterol Distribution Coefficients

Author(s)

Granero, Maira G. ^[1] ; Rodrigues, Christianne E. C. ^[1] ; Goncalves, Cintia B. ^[1]

Affiliation

^[1] Univ Sao Paulo, Dept Food Engn ZEA FZEA, BR-13635900 Sao Paulo - Brazil

• Document type: Journal article
• Source: JOURNAL OF CHEMICAL AND ENGINEERING DATA; v. 57, n. 6, p. 1728-1736, JUN 2012.
• Web of Science Citations: 1

Abstract

This research reports liquid liquid equilibrium data for the system lard (swine fat), cis-9-octadecenoic acid (oleic acid), ethanol, and water at 318.2 K, as well as their correlation with the nonrandom two-liquid (NRTL) and universal quasichemical activity coefficient (UNIQUAC) thermodynamic equations, which have provided global deviations of 0.41 % and 0.53 %, respectively. Additional equilibrium experiments were also performed to obtain cholesterol partition (or distribution) coefficients to verify the availability of the use of ethanol plus water to reduce the cholesterol content in lard. The partition experiments were performed with concentrations of free fatty acids (commercial oleic acid) that varied from (0 to 20) mass % and of water in the solvent that varied from (0 to 18) mass %. The percentage of free fatty acids initially present in lard had a slight effect on the distribution of cholesterol between the phases. Furthermore, the distribution coefficients decreased by adding water in the ethanol; specifically, it resulted in a diminution of the capability of the solvent to remove the cholesterol. (AU)

• FAPESP's process: 05/53095-2 - Phase equilibrium and separation processes of fatty and aqueous food solutions
• Grantee: Antonio José de Almeida Meirelles
• Support type: Research Projects - Thematic Grants