Desenvolvimento de bases gordurosas para margarinas cremosas por interesterificação

Gioielli, Luiz Antonio

doi:10.11606/T.9.1985.tde-18032008-081014

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Doctoral Thesis

DOI

https://doi.org/10.11606/T.9.1985.tde-18032008-081014

Document

Doctoral Thesis

Author

Gioielli, Luiz Antonio (Catálogo USP)

Full name

Luiz Antonio Gioielli

E-mail

Institute/School/College

Faculdade de Ciências Farmacêuticas

Knowledge Area

Bromatology

Date of Defense

1985-06-14

Published

São Paulo, 1985

Supervisor

Baruffaldi, Renato (Catálogo USP)

Committee

Baruffaldi, Renato (President)
Falcone, Miguel
Grandi, José Glauco
Lajolo, Franco Maria
Mancini Filho, Jorge

Title in Portuguese

Desenvolvimento de bases gordurosas para margarinas cremosas por interesterificação

Keywords in Portuguese

Ácidos graxos trans
Interesterificação
Margarina
Misturas

Abstract in Portuguese

O trabalho teve por objetivo o desenvolvimento de bases gordurosas para margarinas utilizando o método de modificação por interesterificação, como alternativa ao processo de hidrogenação parcial, que forma isômeros trans.

Title in English

Development of soft margarines fat phases by interesterification

Keywords in English

Interesterification
Margarine
Mixtures
Trans fatty acids

Abstract in English

The aim of the study was to develop soft margarines by using intertesterification, as an alternative of hydrogenation, which forms trans isomers.

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Publishing Date

2008-03-20

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