Title
Fractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon
Date Issued
01 April 2008
Access level
open access
Resource Type
journal article
Author(s)
Del Águila J.
Ramírez R.
De Reátegui G.
Ríos J.
Torres R.
Filho J.
Publisher(s)
CSIC Consejo Superior de Investigaciones Cientificas
Abstract
In the present work, the physical and chemical characteristics of the fruit of the oily palm coming from the river basin of the Manití (Region Loreto - Peru) were studied. Also, the fractionation of the palm oil and the interesterification of mixtures of palm oil/estearin was carried out. Physico- chemical properties of the crude oil and of the products obtained and fatty acids were analysed by gas chromatography. The level of saturated fatty acids increased from 51, 17% in the palm oil to 54, 31% in the stearin.The best products for the food industry were the interesterified samples as they had melting points close to 37°C.
Start page
104
End page
109
Volume
59
Issue
2
Language
Spanish
OCDE Knowledge area
Química
Subjects
Scopus EID
2-s2.0-54149104314
Source
Grasas y Aceites
ISSN of the container
00173495
Sources of information:
Directorio de Producción Científica
Scopus