Binary and ternary mixtures of oil and hydrogenated fats from Brazilian nut (Bertholletia excelsa)

Abstract

Crude Brazilian nut oil was hydrogenated at 175ºC, 3 atm., 60 minutes (GH1), and 150ºC, 1 atm., 30 minutes (GH2), and with this products and the crude oil were prepared ternary blends. Fatty acids demonstrated the increase of stearic acid from 11.6% of crude oil to 56.7% in GH1 and 16.3% in GH2. In the blends, were determined the yield point, solid fat content, melting point and viscosity, for this blends were applied a special model of multiple regression. Results showed that the estimated properties were not dependent on the three components interactions. In general, the significant interactions, blends crude oil/GH1 and GH1/GH2, showed an antagonic, effect to consistency and solid fat content, typical of eutectic interactions of fats. The interactions were not significative for melting point and viscosity at 60ºC, attesting a perfect mixing model.

Keywords

• brazilian
• nut
• oil-hydrogenated fat mixture
• physical properties