Projecte llegit

Títol: Proyecto de sustitución del aceite de palma y palmiste

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Tutor/Cotutor: GORDUN QUILES, ELENA

Departament: DEAB

Títol: Proyecto de sustitución del aceite de palma y palmiste

Data inici oferta: 14-03-2017      Data finalització oferta: 14-11-2017

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Estudis d'assignació del projecte:

GR ENG ALIMENT 2016

Lloc de realització:


En empresa (cal signar un conveni de cooperació)

        Tutor Extern: Jordi Soler Navas
        Institució/Empresa: Lípidos Santiga, S.A.

Paraules clau:
Aceites Grasas Mezclas Interesterificación Palma Palmiste

Descripció del contingut i pla d'activitats:
Estudiar la posibilidad de sustitución de aceites y grasas en
base palma y palmiste que comercializa una empresa del sector,
mediante la utilización de aceites vegetales, mezclas de aceites
o interesterificación de aceites.
El plan de trabajo se centrará: en la selección de otros aceites
vegetales; planteamiento de propuestas teóricas de mezclas e
interesterificación; y caracterización fisicoquímica real de
estos aceites.

Overview (resum en anglès): The following thesis is a dedication of time and effort to inform about the palm oil, palm kernel oil and their varieties, about their characteristics and its varieties, to understand how it is becoming so polemical lately and if it is as harmful as it is said.

This is the reason why this piece of work, done with the cooperation of Lípidos Santiga SA (a.k.a Lipsa), has been focused on the objective of analyse the capacity to totally remove and substitute palm oil and palm kernel oil in different products sold by the company, to offer to those customers who want them.

After some proposals raised and analysed in the R&D laboratory, including oils, mixes, interesterified oils and interesterified mixes based in vegetal fats not related to palm and palm kernel oils, the results obtained have allowed to raise substitutes for the following products made and commercialised in the company: refined palm, refined palm kernel, refined palm olein, Solcao D-I (made with palm kernel oil), Solcao D40-42 (also made with palm kernel oil) and Grasa Vegetal 42 MB (made with palm oil). The purpose of these alternatives is to be applied as ingredient in chocolate products, ice-cream products or cream products, among others.

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