Composição em ácidos graxos e caracterização física e química de óleos hidrogenados de coco babaçu.

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Author(s): MACHADO, G. C.; CHAVES, J. B. P.; ANTONIASSI, R.

Summary: Babassu oil hydrogenated to two melting points (28 ºC and 34 ºC) were analyzed by gas chromatography for fatty acid composition. Results confirmed high lauric acid content (above 44%) in samples analyzed. Acidity and peroxide values and relative density were, in general, well within normal ranges required by regulatory agencies for fat and oils quality standards.

Publication year: 2006

Types of publication: Journal article

Unit: Embrapa Food Technology

Keywords: Babassu oil, Características físicas e químicas, Fatty acids, Physical and chemical characteristics, Ácidos graxos, Óleo, Óleo de babaçu

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