Interesterificação química: alternativa para obtenção de gorduras zero trans
The function of lipids in human nutrition has been intensively debated in the last decade.This context reinforces the concern about controlling the trans fat ingestion, due to its negative implications on health. Interesterification provides an important alternative to modify the consistency of oils and fats without causing formation of trans isomers. This article reports research done towards production of zero trans fats by chemical interesterification, for different industrial purposes. Aspects related to the effect of trans fats on diet, their impact on health and modifications in Brazilian legislation are also covered.
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Sociedade Brasileira de Química
2007
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oai:scielo:S0100-404220070005000432007-09-28Interesterificação química: alternativa para obtenção de gorduras zero transRibeiro,Ana Paula BadanMoura,Juliana Maria Leite Nóbrega deGrimaldi,RenatoGonçalves,Lireny Aparecida Guaraldo trans fatty acids interesterification nutrition The function of lipids in human nutrition has been intensively debated in the last decade.This context reinforces the concern about controlling the trans fat ingestion, due to its negative implications on health. Interesterification provides an important alternative to modify the consistency of oils and fats without causing formation of trans isomers. This article reports research done towards production of zero trans fats by chemical interesterification, for different industrial purposes. Aspects related to the effect of trans fats on diet, their impact on health and modifications in Brazilian legislation are also covered.info:eu-repo/semantics/openAccessSociedade Brasileira de QuímicaQuímica Nova v.30 n.5 20072007-10-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000500043pt10.1590/S0100-40422007000500043 |
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Ribeiro,Ana Paula Badan Moura,Juliana Maria Leite Nóbrega de Grimaldi,Renato Gonçalves,Lireny Aparecida Guaraldo |
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Ribeiro,Ana Paula Badan Moura,Juliana Maria Leite Nóbrega de Grimaldi,Renato Gonçalves,Lireny Aparecida Guaraldo Interesterificação química: alternativa para obtenção de gorduras zero trans |
| author_facet |
Ribeiro,Ana Paula Badan Moura,Juliana Maria Leite Nóbrega de Grimaldi,Renato Gonçalves,Lireny Aparecida Guaraldo |
| author_sort |
Ribeiro,Ana Paula Badan |
| title |
Interesterificação química: alternativa para obtenção de gorduras zero trans |
| title_short |
Interesterificação química: alternativa para obtenção de gorduras zero trans |
| title_full |
Interesterificação química: alternativa para obtenção de gorduras zero trans |
| title_fullStr |
Interesterificação química: alternativa para obtenção de gorduras zero trans |
| title_full_unstemmed |
Interesterificação química: alternativa para obtenção de gorduras zero trans |
| title_sort |
interesterificação química: alternativa para obtenção de gorduras zero trans |
| description |
The function of lipids in human nutrition has been intensively debated in the last decade.This context reinforces the concern about controlling the trans fat ingestion, due to its negative implications on health. Interesterification provides an important alternative to modify the consistency of oils and fats without causing formation of trans isomers. This article reports research done towards production of zero trans fats by chemical interesterification, for different industrial purposes. Aspects related to the effect of trans fats on diet, their impact on health and modifications in Brazilian legislation are also covered. |
| publisher |
Sociedade Brasileira de Química |
| publishDate |
2007 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000500043 |
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| _version_ |
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