Abstract
AbstractThis study explored the thermal behavior of hydrogenated sunflowerseed oil sample used in margarine manufacture, which had been previously fractionated by crystallization at different temperatures. Calorimetric diagrams showed that areas per gram were larger when solid samples, rather than liquids, were considered. Samples of high crystallization temperatures were found to have components with high fusion points that were not present in fractions of lower crystallization temperatures. This means that more saturated triglycerides are present in solids as well as in fractions crystallizing at high temperatures (above 30°C).
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