Produção de margarinas: descrição de processo, caraterísticas e performance de produto

• Autor(a) principal: Luz, Pedro Henrique de Morais
• Data de Publicação: 2019
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/29410
• topic: Margarinas; Óleos e gorduras; Cristalização; Margarines; Oils and fats; Crystallization; CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA

Soybeans, generally Glycinemax (L.) Merrill, are an important input into the Brazilian trade balance, accounting for more than US$ 31 billion in exports in 2017. Part of this soy is destined to the food sector, where its oil is extracted and thus obtaining, among other diverse foods, margarines. The first version of margarine was created in 1869 as a butter substitute for the troops of Napoleon III and since then this food has been improved with the use of applied technology. The route for the production of margarine passes through the hydrogenation of vegetable oil, which generates so-called trans isomers, known for their health damage. The interesterification emerged as a solution in the production of quality fats with greater appeal to health. This work aims to become a reference material for those who want to know more about the margarine industry and the concepts that are necessary for their complete understanding, for this reason, this paper deals since the basic chemical principles until the processes of this industry and the performance evaluation of the finished product. For this, the definition of oils and fats, glyceride chemical composition, non-glyceride chemical composition (phosphatides, tocopherols and tocotrienols, sterols, pigments, pesticides and traces of metals) is made. The processes of hydrogenation and interesterification are also discussed, as well as their mechanisms. The O/W and W/O emulsion types, the emulsifier variants, the importance of the understanding of the crystalline networks present in fatty products (crystals α, β and β '). Also is discussed the steps of preparing the aqueous phase and oil phase, the emulsification itself and the processes of cooling, crystallization and plastification, in addition to packaging and maturation. Finally, this paper deals with the essential characteristics of finished margarines, the comparative performance, with a focus on health, between margarines and butters, and an analysis of the factors that affect margarine shelf life.