Article

Food Analytical Methods

, Volume 2, Issue 4, pp 282-302

Instrumental Methods for the Evaluation of Interesterified Fats

  • Ana Paula B. RibeiroAffiliated withFood Technology Department, Faculty of Food Engineering, State University of Campinas–UNICAMP Email author 
  • , Rodrigo Côrrea BassoAffiliated withFood Technology Department, Faculty of Food Engineering, State University of Campinas–UNICAMP
  • , Renato GrimaldiAffiliated withFood Technology Department, Faculty of Food Engineering, State University of Campinas–UNICAMP
  • , Luiz Antonio GioielliAffiliated withDepartment of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo–USP
  • , Lireny Aparecida Guaraldo GonçalvesAffiliated withFood Technology Department, Faculty of Food Engineering, State University of Campinas–UNICAMP

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Abstract

Chemical interesterification is currently the main alternative for the production of plastic fats containing no trans fatty acids. However, directing the industrial application of an interesterified fat requires a complete understanding of its physicochemical, functional and technological properties, and also of its stability during and after processing. The objective of the present article was to carry out an ample review of the experimental methodologies applied to the study of interesterified fats. The methodologies considered include techniques employed in the investigation of the triacylglycerol composition, solid fat content, crystallization kinetics, thermal behavior, polymorphism, microstructure, and consistency. The methodologies considered include some official methods currently in use and new techniques recently developed and employed. Sample preparation methods, interpretation of the results and the results recently published in the literature in question are also detailed and discussed.

Keywords

Interesterification Pulsed Nuclear Magnetic Resonance Differential Scanning Calorimetry Cone Penetrometry X-Ray Diffraction Polarized Light Microscopy