Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação Chemical interesterification of soybean oil and fully hydrogenated soybean oil: Influence of the reaction time

Abstract

Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterification of soybean oil/fully hydrogenated soybean oil blend, carried out in the following conditions: 100 ºC, 500 rpm stirring speed, 0.4% (w/w) sodium methoxide catalyst. The triacylglycerol composition, solid fat content and melting point analysis showed that the reaction was very fast, reaching the equilibrium within 5 min. This result suggests the interesterification can be performed in substantially lower times, with reduction in process costs.

Keywords

• chemical interesterification
• reaction time
• low trans fat