Keywords
Fat fractionation
Process design
Lipid structuring
How to Cite
Abstract
Sacha inchi oil, widely distributed across Amazonian regions of South America, has experienced sustained growth due to its high content of polyunsaturated fatty acids, particularly omega-3 and omega-6, which are associated with beneficial effects on human health. However, its consumption remains limited by its conventional liquid presentation. In this study, a process for producing a spreadable product from sacha inchi oil was theoretically designed, aiming to diversify its forms of consumption and increase its added value. The physicochemical properties of the oil obtained from the Catio-2 variety were analyzed, along with available technological alternatives for lipid structuring without compromising its fatty acid profile. Fractionation was identified as the most suitable method for fat modification, as it preserves essential fatty acids and bioactive compounds through physical processes that do not induce significant chemical changes. Based on a systematic literature review, a base formulation and the required unit operations for producing a spreadable margarine were established. The design included a mass balance showing that, for every 1000 g of sacha inchi oil processed, approximately 126 g of final product can be obtained under specific formulation conditions. Additionally, a process flow diagram was developed, integrating the equipment and operational conditions required for production. The findings suggest the technological feasibility of transforming this oil into a semisolid system with enhanced nutritional properties, capable of competing with conventional commercial products.References
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