Obtaining of seedings with soybean oil and fully hydrogenated soybean oil by spray cooling

• Grant number: 16/22971-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2017
• End date: January 31, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Renato Grimaldi
• Grantee: Mariana Schneider Vianna
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Fat crystallization is a critical parameter associated with the structure and properties of much of the food. The stability of many processed products is dictated by changes in the physical state of fats and changes in the crystallization processes. In Brazilian industry, the problems of crystallization behavior due to the non-adaptation of shortenings are numerous and aggravated mainly by the regional climatic differences and conditions of transportation and storage. In this context, problems such as undesirable polymorphic transitions, oil exudation, development of fat bloom, formation of crystalline agglomerates, and shortenings with properties incompatible with certain industrial applications are highlighted. In particular, the significant national production of raw materials such as cocoa butter and palm oil make the modification of its crystallization processes an industrial strategic issue. In addition, the replacement of the partially hydrogenated fat also caused many changes in the crystallization and thermal stabilization behavior of the fats. This project aims to produce lipid microparticles based on soybean oil, fully hydrogenated soybean oil and using monoacylglycerols and diacylglycerols to change the stabilization velocity of the microparticles. After their study, the possibility of application in fats products aiming at increasing the polymorphic stability or even inducing crystallization will be evaluated. (AU)