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     Advance Journal of Food Science and Technology


Modified Fats by Heterogeneous Catalysis: Changes on the Way to Green Chemistry

1O.D. Gamallo, 1H.F. Machado Jr and 2T. Saldanha
1Departament of Chemical Engineering
2Departament of Food Tecnology, Rural Federal University of Rio de Janeiro, Serop
Advance Journal of Food Science and Technology   2015  8:584-591
http://dx.doi.org/10.19026/ajfst.9.1970  |  © The Author(s) 2015
Received: February ‎24, ‎2015  |  Accepted: March ‎20, ‎2015  |  Published: September 10, 2015

Abstract

Green chemistry is the design, development and implementation of chemical products and processes to reduce or eliminate the use and generation of contaminants. Within this approach, heterogeneous catalysts have proven to be a promising alternative to replace homogeneous catalysts. This study aimed to investigate the feasibility of using heterogeneous catalysts in the production of modified fats by chemical interesterification reaction. The mesoporous molecular sieves such as MCM-41 and SBA-15 modified with basic organic molecules may be promising catalysts for this reaction due to its surface area and pore size suitable for access of triacylglycerol molecules to their active sites and possess activity in reactions involving the production of carbanions as reaction intermediates.

Keywords:

Chemical interesterification, molecular sieves, sustainable chemistry,


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Competing interests

The authors have no competing interests.

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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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