CRYSTALLIZATION BEHAVIOR AND POLYMORPHISM OF LIPIDIC SYSTEMS CONTAINING TRIGLYCERIDES ADDED DIACILGLYCEROLS AND MONOACYLGLYCEROLS

• Grant number: 11/00111-1
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Effective date (Start): August 01, 2011
• Effective date (End): July 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Luiz Antonio Gioielli
• Grantee: Roberta Claro da Silva
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated research grant: 09/53006-0 - Modification, control and stabilization of the crystallization and polymorphic behavior of fats, with emphasis in cocoa butter and palm oil, AP.TEM
• Associated research project(s): 13/09096-0

Abstract

The crystallization behavior of lipids has important implications in the industrial processing of food products whose physical characteristics depend largely of fat crystals. Recent scientific studies show that minor lipids (LM) affect the crystallization and can promote or inhibit this phenomenon, by the addition or removal therefrom. However, few studies have considered the effect of added monoacylglycerols (MAGs) and diacylglycerols (DAGs) to pure triacylglycerols (TAG) . The study of crystallization behavior and polymorphism of a pure lipid system has great scientific importance, as possible means of achieving understanding of the phenomena involved, which serve as basic knowledge for directing the addition or removal of these compounds in different raw materials. Thus, this research aims to study the effects of incorporation of LM (MAGs and DAGs) to different tags also pure in the crystallization and polymorphism of them. For this purpose will be prepared mixtures of TAGs (tripalmitin, triolein and tristearin) with MAGs (monolaurin, monoolein and monopalmitin) and also with DAGs (diolein, dipalmitin and distearin) in different proportions (1, 3 and 5%). The effects of adding LMs will be observed through the characterization of mixtures of: melting point, solid fat content, triglyceride composition, iodine and saponification index, regioespecific distribution of fatty acids, crystallization kinetics, thermal behavior, microstructure and polymorphism. Then the experiment will take place with purified palm oil added pure monoacylglycerols, pure diacylglycerols and commercial emulsifiers in different proportions (1, 3, 5%). This project is linked to theme project FAPESP titled "Modification, Control and Stabilization Behavior of Crystallization and Polymorphism of Fats, with Emphasis on Cocoa Butter and Palm Oil" case no 09/53006-0 under the supervision of Professor. Dr. Theo Guenter Kieckbusch