Utilization of partial glycerides as structuring agents of soyabean oil

• Grant number: 12/23606-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2013
• End date: January 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Renato Grimaldi
• Grantee: Daniela Marcondes Martins
• Host 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 search for healthier products is a global trend and is also subject to various laws and trends which require producers and consumers to adopt a new posture toward the improvement of nutritional characteristics. From the requirement of declaration of trans fatty acids on labels, this movement has not stopped with the visible alteration products from the removal of trans fatty acids. Nevertheless, in most cases, this substitution is by increasing the content of saturated fatty acids, other ingredients nutritionally questioned. ANVISA has published a new resolution (RDC54) where the values of saturated fatty acids and trans will be reduced so you can use the products claim "Low sat" and "Low trans." Seeking this way, this work aims at assessing structuring agents rich in mono and diglycerides to produce fats with a low saturated fatty acid content, using soybean oil as its main component. The evaluations of products with a lower content of saturated using techniques are the instrumental evaluation of texture, melting behavior, and crystallization in addition to the visualization of crystals of fats.(AU)