gordura sólida de girassol, método para fracionamento a seco para obtenção de gordura sólida de girassol, método para fracionamento com solvente para obtenção de gordura sólida de girassol, utilização de uma gordura sólida de girassol, e produto de confeitaria
The present invention is based on the finding that stearin fats, obtainable by dry or solvent fractionation of sunflower high-stearic and high-oleic oils, optionally with seeding with tempered stearin crystals, have a high solid fat content at temperatures higher than 30ºC, even higher than cocoa butter or other high saturated tropical fats with a similar disaturated triacylglycerol content due to the presence of disaturated triacylglycerols rich in stearic acid, and improved melting point due to the presence of arachidic and behenic acids in these disaturated triacylglycerols, being at the same time healthier that actual fats made from palm, palm kernel and coconut oils, or hydrogenated and trasesterified vegetable oils.
