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 Opportunities: Research Projects - Thematic Grants
• Start date: September 01, 2010
• End date: November 30, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Theo Guenter Kieckbusch
• Grantee: Theo Guenter Kieckbusch
• Host Institution: Faculdade de Engenharia Química (FEQ). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Pesquisadores principais: 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

(28)

(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)

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. (09/53006-0)

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. (09/53006-0)

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. (12/10871-6, 09/53006-0)

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. (09/53006-0)

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. (12/10871-6, 09/53006-0)

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. (09/53006-0)

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. (09/53006-0)

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. (09/53006-0)

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. (09/53006-0)

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. (09/53006-0)

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. (12/10871-6, 09/53006-0)

DOMINGUES, MARIA ALICIANE FONTENELE; PAULO, BEATRIZ DELGADO; TEODORO DA SILVA, THAIS L.; RIBEIRO, ANA PAULA BADAN. Physical properties of cocoa butter: effect of sucrose esters on oil migration. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. N/A, p. 9-pg., 2023-09-18. (09/53006-0)

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, p. 10-pg., 2015-11-01. (09/53006-0)

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, p. 12-pg., 2013-12-01. (09/53006-0)

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, p. 9-pg., 2015-06-01. (09/53006-0)

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, p. 13-pg., 2017-01-01. (09/53006-0, 12/10871-6)

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. (12/10871-6, 09/53006-0)

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. (09/53006-0, 11/17459-0)

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. (09/53006-0)

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. (13/19424-5, 09/53006-0)

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. (09/53006-0)

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. (09/53006-0)

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. (12/10871-6, 09/53006-0)

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. (09/53006-0)

VALDECIR LUCCAS; ÉLIDA CASTILHO BONOMI; THEO GUENTER KIECKBUSCH. Caracterização comparativa entre chocolates ao leite formulados com gordura de leite anidra e com estearina de gordura de leite. Brazilian Journal of Food Technology, v. 17, n. 2, p. 130-138, 2014-06-00. (09/53006-0)

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. (09/53006-0)

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. (12/10871-6, 09/53006-0)

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, p. 8-pg., 2015-11-01. (09/53006-0, 11/17459-0)

Filed patent(s) as a result of this research project