Lípidos estructurados obtenidos por interesterificación de las mezclas binarias y ternarias de las grasas de palma, semilla de palma y triglicéridos de cadena media

Abstract

Structured lipids are modified triacylglycerols to alter the fatty acid composition and/or their distribution into the glycerol molecules, by using enzymatic or chemical methods. Some of them can be classified as functional foods or nutraceuticals because they are directly associated to the prevention and treatment of many diseases. The objectives of this paper were to obtain and to characterize structured lipids by chemical interesterification of binary and ternary mixtures of vegetable fats (palm and palm kernel) and medium chain triacylglycerols (Trigliceril CM). Ten samples consisting of three individual samples, three binary mixtures, and four ternary mixtures were studied. The fatty acid composition, solid fat content and consistency at the temperatures from 10oC to 35oC were analysed. A mathematical model of multiple regression of the special cubic type was applied, and from the significant coefficients triangular diagrams were confectioned, which indicate curves of levels. The results showed that the interactions between the three components were not significant. The solid fat content depended on the palm and palm kernel fats, and on the binary interactions between them. The negative coefficients for the interactions showed an antagonic effect, which is characteristic of eutectic interactions between fats.