Food Analytical Methods

, Volume 2, Issue 4, pp 282–302 | Cite as

Instrumental Methods for the Evaluation of Interesterified Fats

  • Ana Paula B. Ribeiro
  • Rodrigo Côrrea Basso
  • Renato Grimaldi
  • Luiz Antonio Gioielli
  • Lireny Aparecida Guaraldo Gonçalves
Article

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 

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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  • Ana Paula B. Ribeiro
    • 1
  • Rodrigo Côrrea Basso
    • 1
  • Renato Grimaldi
    • 1
  • Luiz Antonio Gioielli
    • 2
  • Lireny Aparecida Guaraldo Gonçalves
    • 1
  1. 1.Food Technology Department, Faculty of Food EngineeringState University of Campinas–UNICAMPCampinasBrazil
  2. 2.Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical SciencesUniversity of São Paulo–USPSão PauloBrazil

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