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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

Grant number: 12/10871-6
Support type:Scholarships in Brazil - Doctorate (Direct)
Effective date (Start): July 01, 2012
Effective date (End): April 30, 2014
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Theo Guenter Kieckbusch
Grantee:Monise Helen Masuchi Buscato
Home Institution: Faculdade de Engenharia Química (FEQ). 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 knowledge of the crystallization behaviour of fats and oils during processing and storage is an important asset for developing products with desirable structure, texture and quality. Depending on the lipid matrix composition and the ambient and process conditions to which the fat system is subjected, different crystalline network with specific physicochemical properties will be formed. In order to facilitate the processing of chocolate, its composition has small quantities of emulsifiers, usually soy lecithin and PGPR. Emulsifiers with different HLB values (hydrophilic-lipophilic balance) can influence the crystallization process, polymorphic transitions and melting properties of fats. In this current study, sorbitan esters and sucrose esters will be tested as alternative emulsifiers: monolaurate, monopalmitate, monoestearate and monooleate of sorbitan and monopalmitate, monoestearate and monobehenate of sucrose. Their influence in decreasing or even avoiding common problems related to this product, such as exudation of oil, polymorphic transitions and undesirable development of fat bloom will be evaluated through the monitoring of crystallization behaviour and polymorphism of cocoa butter, by parameters as solid fat content, polymorphism by X-ray diffraction, melting point, consistence, crystallization kinetics, calorimetric behaviour and microstructure of the samples. Minority triacylglycerols (TAGs) as even mono- and diacylglycerols can also act as emulsifiers and modify significantly the fat crystallization, and, consequently, the fat stability on the final product. Therefore, a lipid model system containing only major TAGs present in cocoa butter will be tested. A comparative analysis of the results obtained for both systems (cocoa butter and model system) will be considered to evaluate the influence of the emulsifiers in the mechanism involved in the crystallization of a lipid mixture, as well to elucidate a possible effect of minority lipids in this process. This project is linked to FAPESP thematic project entitled "Modification, control and stabilization of the crystallization and polymorphism behaviour of fats, with emphasis in cocoa butter and palm oil", nº 09/53006-0, coordinated by Prof. Dr. Theo Guenter Kieckbusch. (AU)

Scientific publications (6)
(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.
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.
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.

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