Utilization of partial glycerides as structuring agents of high oleic sunflower oil

• Grant number: 12/25353-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: April 01, 2013
• End date: March 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Renato Grimaldi
• Grantee: Beatriz Speranza Akinaga
• 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 domestic market of fats trade has been subject to various laws and trends that require that producers and consumers 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 of products, with the removal of trans fatty acids. Nevertheless, in most cases, this substitution is by increasing the content of saturated fatty acids, another compound nutritionally questioned. ANVISA has just published a new resolution (RDC No 54) where the values of saturated and trans-fatty acids to declare the claims "Low sat" and "Low trans" were reduced. In this way, the objective of this work is the evaluation of structuring agents rich in mono-and diglycerides to produce fats with low saturated fatty acid content using the high oleic sunflower oil as the main component. Structured products with reduced levels of saturated fatty acids will be evaluated through instrumental techniques for evaluation of texture, melting behavior, and the crystallization and the visualization of crystal fats.(AU)