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Modification of crystallization and polymorphic behavior of palm oil and interesterified blends soybean OIL/FULLY hydrogenated soybean oil through the use of sorbitan esters

Grant number: 11/17459-0
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): March 01, 2012
Effective date (End): February 28, 2015
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Lireny Aparecida Guaraldo Gonçalves
Grantee:Chiu Chih Ming
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , 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

Abstract

The crystallization behavior of lipids has important implications in the industrial processing of food products whose physical characteristics depend largely on the fat crystals. The crystal structure of fats is important in the formulation of shortenings, margarines and fatty products in general, since each crystal form has unique properties regarding its plasticity, texture, solubility, and whipping. In Brazil, the controversial issues about the role of trans fatty acids in the diet resulted in progressive changes in legislation and industrial use of fats, leading to the replacement of partially hydrogenated fats for blend, natural, interesterified or fractionated fats. Considering that this replacement process is relatively recent, there are problems of crystallization behavior due to the incompatibility of the new fat materials for the applications. Therefore, the adequacy of the crystallization kinetics of these fatty bases is extremely important for that its use can be adjusted to the limitations of industrial processes and to improve control of processing steps involving recrystallization, ensuring quality of products. Otherwise, processing times and already standardized equipments must be changed according to the characteristics of used fat. Emulsifiers are extremely important functional additives at food industry; they can be used to control or modify the properties of the crystallization of fats. The study of the effects of emulsifiers in fat systems is of great interest for the improvement of new fatty bases for specific purposes, as appropriate crystallization properties are difficult to obtain with the absence of trans fatty acids. The role of these compounds as modifiers of crystallization in natural and commercial fats is largely unexplored, being innovative from the point of view of the food industry. The objective of this project is to evaluate the effect of the incorporation of different fatty acid esters of sorbitan and / or their combinations on the crystallization properties of palm fat and interesterified soybean based fats. This project is linked to FAPESP theme titled "Modification, Behavior Control and Stabilization of Crystallization and Polymorphism in Fats with Emphasis on Cocoa Butter and Palm Oil", Case No. 096/53006-0, under the supervision of Professor. Dr. Theo Guenter Kieckbusch.

Scientific publications
(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)
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.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.