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 contribution
|Fractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon
|Number of pages
|Grasas y Aceites
|Published - Apr 2008