Evaluation of structuring capacity and crystallization acceleration of partial glycerides of fully hydrogenated crambe oil

• Grant number: 13/09558-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: July 01, 2013
• End date: December 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Renato Grimaldi
• Grantee: Mariana Scoqui Guimarães
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Crambe oil began to be produced in Brazil dedicated solely to renewable fuels as a source of erucic acid oleochemical companies. In the food area, one of the main pillars of ANVISA is the production of fats with low content of saturated fatty acid, with the objective of improving the nutritional quality of many products. In this regard, it was decided by the full hydrogenation of Crambe oil, so that the erucic acid can be converted into behenic acid and therefore may be a useful alternative for the structuring of vegetable oils. Furthermore, the presence of fatty acids with a larger number of carbon atoms may also be important to accelerate the crystallization of palm oil, with problems of crystallization velocity. This study aims to evaluate the structuring capacity of partial glycerides consisting of triacylglycerol (TG), diacylglycerols (DG), and monoacylglycerols (MG), using high oleic sunflower oil (HOSO) and evaluation of the capacity of accelerating the crystallization of these compounds using oil palm. The evaluations will be mainly through the techniques of nuclear magnetic resonance (NMR) and differential scanning calorimetry (DSC). (AU)