Fraccionamiento e interesterificacion del aceite de palma (Elaeis guineensis) cultivado en la amazonia peruana

Translated title of the contribution: Fractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon

Dora García De Sotero, Jorge Sandoval Del Águila, Robinson Saldaña Ramírez, Gladys Cárdenas De Reátegui, José Antonio Soplín Ríos, Víctor Sotero Solís, Rosángela Pavan Torres, Jorge Mancini Filho

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

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.

Translated title of the contributionFractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon
Original languageSpanish
Pages (from-to)104-109
Number of pages6
JournalGrasas y Aceites
Volume59
Issue number2
DOIs
StatePublished - Apr 2008

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