Abstract:
The aim of the paper was to analyse the possibility of developing the range of
fat substitutes (FS) as potential ingredients, or products of foodstuff additives with controlled
functioning. The paper focused on the study of the impact of process parameters on
esterification and/or transesterification process structure, yields and selectivity. The controlled
modification of the polyoxyethylene chain ( n = 0–20) (PEO) allowed us getting
polyunsaturated fatty acids from plums (Prunus domestica Damascena) and tomatoes
(Solanum lycopersicum) with favourable impacts on their major colloidal characteristics
(dispersants, antifoaming agents, emulsifiers, solubility agents, humectants, etc.). The
materials and reactives used in this work were β- lauryl/ miristyl (7/3) polyethylenoxi ( n = 0–
20) propionic acids, different vegetal oils (tomatoes and plum); anhydrous glycerin p.a.,
strong mineral acid (H2SO4). The lipid fractions obtained and suggested as FS were purified,
chemically and physically/chemically characterized, in order to establish the potential use in
foodstuff processing. The results were presented in three tables: dependence of the acid value
(mg KOH/g product) in the process of esferification of the β-lauryl/miristyl (7/3)
polyethylenoxy ( n = 0–20) propionic acids and of their esters, in relation to temperature, in
acid catalysis; dependence of the acid value (mg KOH/g product) in the process of
esferification of the β-lauryl/miristyl (7/3) polyethylenoxy ( n = 0–20) propionic acids and of
their esters in relation to the molar ratio glycerin/ acid; dependence of the acid value (mg
KOH /g product) in the process of esferification of the β-lauryl/ miristyl (7/3) polyethylenoxy
( n = 0–20) propionic acids and of their esters, related to time processing.
