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Modification, control and stabilization of the crystallization and polymorphic behavior of fats, with emphasis in cocoa butter and palm oil

Grant number: 09/53006-0
Support type:Research Projects - Thematic Grants
Duration: September 01, 2010 - November 30, 2014
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Theo Guenter Kieckbusch
Grantee:Theo Guenter Kieckbusch
Home Institution: Faculdade de Engenharia Química (FEQ). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Co-Principal Investigators:Lireny Aparecida Guaraldo Gonçalves ; Lisandro Pavie Cardoso ; Luiz Antonio Gioielli
Associated scholarship(s):14/05365-0 - Structuration of zero trans and low SAT fats through interesterification process of palm and canola oils with phytosterols for food application, BP.PD
13/19424-5 - Incorporation of free and esterified phytosterols as structuring agents in lipid bases for application in rich fat foods, BP.IC
12/25353-0 - Utilization of partial glycerides as structuring agents of high oleic sunflower oil, BP.IC
+ associated scholarships 12/23606-9 - Utilization of partial glycerides as structuring agents of Soyabean oil, BP.IC
12/10871-6 - Comparative study of the influence of emulsifiers sorbitan esters and sucrose esters on the crystallization behaviour and polymorphism of cocoa butter and lipid model system, BP.DD
12/05795-9 - Obtainment of triacylglycerols SYMMETRICS concentrate from cocoa beans inffected with Witches' Broom Disease, BP.IC
11/17459-0 - Modification of crystallization and polymorphic behavior of palm oil and interesterified blends soybean OIL/FULLY hydrogenated soybean oil through the use of sorbitan esters, BP.PD
11/04264-7 - Evaluation of the crystallization and polymorphism of cocoa butter through the addition of sorbitan esters and sucrose esters of fatty acids emulsifiers, BP.MS
11/00111-1 - Crystallization behavior and polymorphism of lipidic systems containing triglycerides added DIACILGLYCEROLS and monoacylglycerols, BP.PD - associated scholarships

Abstract

The crystallization of fats is a determinant physical event affecting the structure and properties of many food products. The stability of most processed foods is regulated by changes in the physical state of fats and alterations in their crystallization patterns. The industrial production of processed foods and their distribution in Brazil is compromised by improper fat bases behavior, aggravated mainly by regional climate differences and unsuitable transportation or storage conditions. In this context, problems like undesirable/unstable polymorphic transitions, oiling out, fat bloom development and formation of crystalline aggregates stand out, and most fat bases show unsuitable properties for specific industrial applications. The new fat bases which have been developed to replace partial hydrogenated fats in different industrial applications, require adjustments of their crystallization patterns in order to obtain products for formulations that fit previous established production lines and industrial protocols. On the other hand, large Brazilian manufacturers of raw materials like cocoa butter and palm oil avoid disclosing the modifications introduced in their crystallization processes based on industrial strategic policy. This research project is proposing methods for modification, control and stabilization of the crystallization and polymorphic transitions of these raw materials, according to three distinct alternatives: removal, addition or fractioning of minor lipids in fat bases; use of active nucleation agents to modulate the crystallization process; and dynamic control of crystallization in lipid systems through incorporation of emulsifiers. These propositions are based on recent investigations in oil and fat science/technology, which led to substantial advances in the last decades, mainly through the use of modern analytical techniques and tools that allowed evaluations of the mechanisms involved, under crystallographic, microstructural, and kinetics perspectives, previously unknown in lipids science. The simultaneous investigations of these alternatives, in the format of a unique and integrated research project by a multidisciplinary group composed by food scientists, chemical engineers, physicists and chemists, working in institutes with different lines of objectives will result in significant economy of scope and productivity. The multidisciplinary group is composed by researchers from the Faculty of Chemical Engineering, Faculty of Food Engineering and Institute of Physics of the University of Campinas (UNICAMP), from the Faculty of Pharmaceutical Sciences of the University of Sao Paulo (USP) and from the Food Technology Institute (ITAL). (AU)

Scientific publications (21)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MASUCHI BUSCATO, MONISE HELEN; HARA, LARISSA MIHO; BONOMI, ELIDA CASTILHO; CALLIGARIS, GUILHERME DE ANDRADE; CARDOSO, LISANDRO PAVIE; GRIMALDI, RENATO; KIECKBUSCH, THEO GUENTER. Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin. Food Chemistry, v. 256, p. 390-396, AUG 1 2018. Web of Science Citations: 5.
BARBOSA, KARINA MARTINS; CARDOSO, LISANDRO PAVIE; BADAN RIBEIRO, ANA PAULA; KIECKBUSCH, THEO GUENTER; MASUCHI BUSCATO, MONISE HELEN. Crystallization of low saturated lipid blends of palm and canola oils with sorbitan monostearate and fully hydrogenated palm oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 55, n. 3, p. 1104-1115, MAR 2018. Web of Science Citations: 4.
GODOI, K. R. R.; BASSO, R. C.; BUSCATO, M. H. M.; CARDOSO, L. P.; KIECKBUSCH, T. G.; RIBEIRO, A. P. B. Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat. GRASAS Y ACEITES, v. 68, n. 4 OCT-DEC 2017. Web of Science Citations: 2.
TEODORO DA SILVA, THAIS LOMONACO; GRIMALDI, RENATO; GUARALDO GONCALVES, LIRENY APARECIDA. Temperature, time and fat composition effect on fat bloom formation in dark chocolate. FOOD STRUCTURE-NETHERLANDS, v. 14, p. 68-75, OCT 2017. Web of Science Citations: 0.
MASUCHI BUSCATO, MONISE HELEN; GRIMALDI, RENATO; KIECKBUSCH, THEO GUENTER. Cocoa butter symmetrical monounsaturated triacylglycerols: separation by solvent fractionation and application as crystallization modifier. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 54, n. 10, p. 3260-3267, SEP 2017. Web of Science Citations: 1.
TEODORO DA SILVA, THAIS LOMONACO; GRIMALDI, RENATO; CALLIGARIS, GUILHERME ANDRADE; CARDOSO, LISANDRO PAVIE; GUARALDO GONCALVES, LIRENY APARECIDA. Crystallinity properties and crystallization behavior of chocolate fat blends. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 54, n. 7, p. 1979-1989, JUN 2017. Web of Science Citations: 3.
TEODORO DA SILVA, THAIS LOMONACO; FONTENELE DOMINGUES, MARIA ALICIANE; CHIU, MING CHIH; GUARALDO GONCALVES, LIRENY APARECIDA. Templating effects of dipalmitin on soft palm mid-fraction crystals. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, v. 20, n. 1, p. S935-S947, 2017. Web of Science Citations: 1.
MIYASAKI, ERIKSEN KOJI; LUCCAS, VALDECIR; KIECKBUSCH, THEO GUENTER. Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v. 118, n. 10, p. 1539-1549, OCT 2016. Web of Science Citations: 3.
MIYASAKI, ERIKSEN KOJI; DOS SANTOS, CAMILIA AOYAGUI; VIEIRA, LUANA REIS; MING, CHIU CHIH; CALLIGARIS, GUILHERME A.; CARDOSO, LISANDRO PAVIE; GUARALDO GONCALVES, LIRENY APARECIDA. Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition of D-limonene. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v. 118, n. 5, p. 716-723, MAY 2016. Web of Science Citations: 4.
FONTENELE DOMINGUES, MARIA ALICIANE; TEODORO DA SILVA, THAIS LOMONACO; RIBEIRO, MA PAULA BADAN; CHIU, MING CHIH; GUARALDO GONCALVES, LIRENY APARECIDA. Sucrose behenate as a crystallization enhancer for soft fats. Food Chemistry, v. 192, p. 972-978, FEB 1 2016. Web of Science Citations: 2.
DE OLIVEIRA, GLAZIELI MARANGONI; STAHL, MARCELLA APARECIDA; BADAN RIBEIRO, ANA PAULA; GRIMALDI, RENATO; CARDOSO, LISANDRO PAVIE; KIECKBUSCH, THEO GUENTER. Development of zero trans/low sat fat systems structured with sorbitan monostearate and fully hydrogenated canola oil. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v. 117, n. 11, SI, p. 1762-1771, NOV 2015. Web of Science Citations: 17.
MING, CHIU CHIH; GONCALVES, LIRENY AP. G. Effects of industrial sorbitan monolaurate on the crystallization and consistency of zero trans-fat from soybeans. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v. 117, n. 11, SI, p. 1754-1761, NOV 2015. Web of Science Citations: 4.
DE OLIVEIRA, GLAZIELI MARANGONI; RIBEIRO, ANA PAULA BADAN; DOS SANTOS, ADENILSON OLIVEIRA; CARDOSO, LISANDRO PAVIE; KIECKBUSCH, THEO GUENTER. Hard fats as additives in palm oil and its relationships to crystallization process and polymorphism. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 63, n. 2, p. 1163-1170, OCT 2015. Web of Science Citations: 24.
BADAN RIBEIRO, ANA PAULA; MASUCHI, MONISE HELEN; MIYASAKI, ERIKSEN KOJI; FONTENELE DOMINGUES, MARIA ALICIANE; ZULIANI STROPPA, VALTER LUIS; DE OLIVEIRA, GLAZIELI MARANGONI; KIECKBUSCH, THEO GUENTER. Crystallization modifiers in lipid systems. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 52, n. 7, p. 3925-3946, JUL 2015. Web of Science Citations: 30.
FONTENELE DOMINGUES, MARIA ALICIANE; BADAN RIBEIRO, ANA PAULA; CHIU, MING CHIH; GUARALDO GONCALVES, LIRENY APARECIDA. Sorbitan and sucrose esters as modifiers of the solidification properties of zero trans fats. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 62, n. 1, 1, p. 122-130, JUN 2015. Web of Science Citations: 11.
MASUCHI, MONISE HELEN; GRIMALDI, RENATO; KIECKBUSCH, THEO GUENTER. Effects of Sorbitan Monostearate and Monooleate on the Crystallization and Consistency Behaviors of Cocoa Butter. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, v. 91, n. 7, p. 1111-1120, JUL 2014. Web of Science Citations: 14.
BADAN RIBEIRO, ANA PAULA; BASSO, RODRIGO CORREA; DOS SANTOS, ADENILSON OLIVEIRA; ANDRADE, GUILHERME CALLIGARIS; CARDOSO, LISANDRO PAVIE; KIECKBUSCH, THEO GUENTER. Hardfats as crystallization modifiers of cocoa butter. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v. 115, n. 12, SI, p. 1462-1473, DEC 2013. Web of Science Citations: 16.
QUAST, LEDA B.; LUCCAS, VALDECIR; RIBEIRO, ANA PAULA B.; CARDOSO, LISANDRO P.; KIECKBUSCH, THEO G. Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 48, n. 8, p. 1579-1588, AUG 2013. Web of Science Citations: 12.
BADAN RIBEIRO, ANA PAULA; BASSO, RODRIGO CORREA; KIECKBUSCH, THEO GUENTER. Effect of the addition of hardfats on the physical properties of cocoa butter. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v. 115, n. 3, p. 301-312, MAR 2013. Web of Science Citations: 20.
RIBEIRO, A. P. B.; CLARO DA SILVA, R.; GIOIELLI, L. A.; DE ALMEIDA GONCALVES, M. I.; GRIMALDI, R.; GONCALVES, L. A. G.; GUENTER KIECKBUSCH, T. Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I - Chemical composition, solid fat content and consistency. GRASAS Y ACEITES, v. 63, n. 1, p. 79-88, JAN-MAR 2012. Web of Science Citations: 15.
RIBEIRO, A. P. B.; CORREA BASSO, R.; GONCALVES, L. A. G.; GIOIELLI, L. A.; OLIVEIRA DOS SANTOS, A.; PAVIE CARDOSO, L.; GUENTER KIECKBUSCH, T. Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part II - Microstructure, polymorphic behavior and crystallization characteristics. GRASAS Y ACEITES, v. 63, n. 1, p. 89-99, JAN-MAR 2012. Web of Science Citations: 6.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.
Filed patent(s) as a result of this research project

PROCESSO PARA ESTABILIZAÇÃO DE MANTEIGA DE CACAU E CHOCOLATE, PROCESSO PARA OBTENÇÃO DE SEMENTES DE CRISTALIZAÇÃO, SEMENTES DE CRISTALIZAÇÃO, PRODUTOS ESTABILIZADOS E USOS BR1020120247917 - Universidade Estadual de Campinas (UNICAMP) . Ana Paula B. Ribeiro; Julice D. Lopes; Theo Guenter Kieckbusch; Priscilla Efraim - September 2012, 17

PROCESSO APERFEIÇOADO PARA OBTENÇÃO DE ESTEARINA DA GORDURA DE LEITE, ESTEARINA 1 ASSIM OBTIDA, PROCESSO DE FRACIONAMENTO TÉRMICO DE GORDURA DE LEITE ANIDRA UTILIZANDO A ESTEARINA 1, ESTEARINA 2 ASSIM OBTIDA; E USOS BR1020140133038 - Universidade Estadual de Campinas (UNICAMP) . Theo Guenter Kieckbusch; Élida Castilho Bonomi - June 2014, 02

PROCESSO DE CONTROLE DE TRANSIÇÃO POLIMÓRFICA QUE INDUZ FAT BLOOM EM CHOCOLATES E CHOCOLATES OBTIDOS POR ESSE PROCESSO BR1020140256598 - Universidade Estadual de Campinas (UNICAMP) . Theo Guenter Kieckbusch; Eriksen Koji Miyasaki; Valdecir Luccas - October 2014, 15

PROCESSO DE OBTENÇÃO DE CRISTAIS DE GORDURA MICROENCAPSULADOS, OS CRISTAIS DE GORDURA MICROENCAPSULADOS ASSIM OBTIDOS, E SEUS USOS BR1020140279997 - Universidade Estadual de Campinas (UNICAMP) . Maria Cristina C. Nucci Mascarenhas; Lireny Aparecida Guaraldo Gonçalves; Izabela Dutra Alvim - October 2014, 28

BASE LIPÍDICA PARA ESTABILIZAÇÃO DO POLIMORFISMO DE LIPÍDIOS, PROCESSO DE OBTENÇÃO DA MESMA E USO BR1020160195063 - Universidade Estadual de Campinas (UNICAMP) . Glaziele Marangoni De Oliveira; Theo Guenter Kieckbusch; Ana Paula Badan Ribeiro - August 2016, 24

BASE LIPÍDICA PARA ESTABILIZAÇÃO DO POLIMORFISMO DE LIPÍDIOS, PROCESSO DE OBTENÇÃO DA MESMA E USO PCT/BR2017/000102 - Universidade Estadual de Campinas (UNICAMP) . Theo Guenter Kieckbusch; Ana Paula Badan Ribeiro; Glazieli Marangoni de Oliveira - August 2017, 24