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Persistent Identifier
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doi:10.25824/redu/VB9RHO |
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Publication Date
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2026-03-19 |
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Title
| Dataset on structured lipids with varying solid fat contents |
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Author
| Alves, Vanessa (Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos.) - ORCID: https://orcid.org/0000-0002-0084-1761
Furtado, Guilherme de Figueiredo (Universidade Federal de São Carlos (UFScar)) - ORCID: https://orcid.org/0000-0003-2280-0159
Macedo, Gabriela Alves (Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos.) - ORCID: https://orcid.org/0000-0001-5255-2243 |
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Point of Contact
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Use email button above to contact.
Macedo, Gabriela Alves (Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos.) |
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Description
| This study developed a portfolio of trans-fat- and palm-oil-free structured lipids with varying solid fat contents (SFC), using ternary blends of low-cost, widely available oils rich in long-chain mono- and polyunsaturated fatty acids, particularly behenic acid, through chemical and enzymatic interesterification. One of the structured lipids was applied in sandwich cookie fillings, validating its technological functionality as a structuring fat. This research is part of the NPOP-PBIS project (Problem-Oriented Research Center for an Integrated Biotechnological Platform of Healthy Ingredients). As this study is integrated into a broader project involving strategic collaborations with industry partners in São Paulo, the data are subject to confidentiality restrictions. Consequently, only the metadata are provided, as the processed raw data cannot be shared due to intellectual property protection. For further information, please get in touch with the responsible researchers. (2026-03-20) |
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Subject
| Agricultural Sciences |
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Keyword
| Interesterification (FSTA (FSTA Thesaurus))
Structuring fat
Solid fat
Behenic acid
Novel products |
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Related Publication
| ALVES, Vanessa et al. Structuration of lipid bases zero-trans and palm oil-free for food applications. Food research international. Oxford. v. 192, n. art. 114683, p. 1-13, Sept. 2024. Disponível em: https://doi.org/10.1016/j.foodres.2024.114683 handle: https://hdl.handle.net/20.500.12733/42515
Alves, V.; Furtado, G. de F.; Roman, M. A. S.; Delboni, L. de M. P.; Macedo, J. A.; Vianna, C. L. de C.; Luccas, V.; Macedo, G. A. Palm oil-free structured lipids: a novel structuring fat for sandwich cookie fillings. Foods. Suiça. v. 15, n. 1, n. art. 178, p. 1-20, Jan 2026. Available at: https://doi.org/10.3390/foods15010178 handle: https://hdl.handle.net/20.500.12733/42256 |
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Funding Information
| Fundação de Amparo à Pesquisa do Estado de São Paulo: FAPESP: 2020/07015-7 |
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Depositor
| Alves, Vanessa |
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Deposit Date
| 2026-03-20 |
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Declarações obrigatórias sobre ética e privacidade
| o projeto que gerou os dados foi aprovado pelo Comite de Ética em Pesquisa da Unicamp ou não envolve questões que requeiram tal aprovação; os dados que serão depositados estão de acordo com a LGPD (Lei Geral de Proteção de Dados) |