New developments en the processing of palm and kernel
Publicación:
Revista Palmas; Vol. 21 Núm. especial, (2000); 336
0121-2923
Revista Palmas; Vol. 21 Núm. especial, (2000); 336
0121-2923
Abstract
Oils have a limited application in today's nutrition. For this reason, many times there is the need to do modifications to change its physical properties. Among the modification processes there is the fractioning, the hydrogenation and the inter-esterification. Hydrogenation is usually used to turn liquid oils into solid lipids which can be utilized to elaborate margarine and lard. Nowadays, there are many questions regarding this chemical process over the nutritional quality of oils. These questions are a result of the doubts about the negative consequences of the "Trans" fatty acids for the health. For example, the producers have been forced to seek a strong content reduction of trans-isomers in the fats. For this reason, palm oil becomes very popular as a source of saturated fat in formulations. In this study we give a brief description of the modification processes, and of the research we have done on palm oil utilization to produce products with zero trans. Fractioning process has achieved a great development over the last 5 years. Consequently, it has been possible for the palm oil and the kernel to be used in the production of special fats, as replacements of cocoa butter and cocoa butter equivalents. In this study we show some ways to obtain these products. Los aceites tal cual tienen una aplicación limitada en productos de alimentación, por este motivo hay a menudo la necesidad de realizar modificaciones para cambiar sus propiedades físicas. Entre los procesos de modificaciones se encuentra el fraccionamiento, la hidrogenación y la interesterificación. La hidrogenación suele ser utilizada para convertir los aceites líquidos en grasas sólidas que pueden ser utilizadas en formulaciones para mantecas y margarinas. Hoy, surgen bastantes preguntas con respecto a este proceso químico sobre la calidad nutricional de los aceites como las dudas sobre las consecuencias del impacto negativo de los ácidos grasos "Trans" sobre la salud, por ejemplo, han obligado a los productores a buscar una fuerte reducción del contenido de trans-isómeros en las grasas. Por este motivo el aceite de palma se vuelve muy popular como fuente de grasa saturada en las formulaciones. En este estudio se hace una descripción breve de los procesos de modificación, y del estudio que se ha hecho sobre la utilización de aceite de palma para llegar a producir productos con cero trans. Al otro lado el proceso de fraccionamiento se ha conocido un gran desarrollo en los últimos 5 años. Por lo tanto, ha sido posible que el aceite de palma y palmiste sean utilizados en la producción de grasas especiales como reemplazantes de manteca de cacao y equivalentes de ésta. En este estudio se muestran algunos caminos para obtener estos productos.
Oils have a limited application in today's nutrition. For this reason, many times there is the need to do modifications to change its physical properties. Among the modification processes there is the fractioning, the hydrogenation and the inter-esterification. Hydrogenation is usually used to turn liquid oils into solid lipids which can be utilized to elaborate margarine and lard. Nowadays, there are many questions regarding this chemical process over the nutritional quality of oils. These questions are a result of the doubts about the negative consequences of the "Trans" fatty acids for the health. For example, the producers have been forced to seek a strong content reduction of trans-isomers in the fats. For this reason, palm oil becomes very popular as a source of saturated fat in formulations. In this study we give a brief description of the modification processes, and of the research we have done on palm oil utilization to produce products with zero trans. Fractioning process has achieved a great development over the last 5 years. Consequently, it has been possible for the palm oil and the kernel to be used in the production of special fats, as replacements of cocoa butter and cocoa butter equivalents. In this study we show some ways to obtain these products.
Palabras clave:
aceite de palma
aceite de palmiste
fraccionamiento
hidrogenación
aceite de palma
aceite de palmiste
fraccionamiento
hidrogenación