14B-1

D. D'AGOSTINI, L. A. Gioielli, and R. C. Ferraz. Faculty of Pharmaceutical Sciences, São Paulo University, Av. Prof. Lineu Prestes 580 Bloco 16, São Paulo, 05508-900, Brazil

Interesterification is one of the most important modification processes of oils and fats. Unlike hydrogenation, it leaves the fatty acid composition unchanged and only alters the distribution of the fatty acids over the triacylglycerols and, consequently, altering the physical properties of fats. The solid fat content is a very important parameter for determining the fats applications in the elaboration of products with specific characteristics. In determining this parameter, the nuclear magnetic resonance method (NMR) can be used to inform the relationship that exists between the solid and liquid phases present in fats. Our objective was to analyze and to compare the interactions that occur between binary and ternary fat blends (palm and palm kernel) and medium chain triacylglycerols (Trigliceril CM®) according to their solid fat content at different temperatures before and after chemical interesterification. Ten samples consisting of three individual samples, three binary mixtures, and four ternary mixtures were analyzed. The fatty acid composition and the solid fat content at the temperatures of 10, 20, 25, 30 and 35ºC were analyzed. A multiple regression mathematical model of special cubic type was applied. Based on the significant coefficients obtained from the regressions, triangular diagrams were established, where curves of levels were shown. The results showed that interactions between the three components were not significant. The solid fat content depended on the palm and palm kernel fats and the binary interactions between them. The negative coefficients for the interactions between the components showed an antagonic effect, typical of eutectic interactions between fats. Interesterification caused modifications in the solid fat content of the samples, increasing it in the palm fat and decreasing it in the palm kernel fat and in the mixtures.