The usage of vegetable fats and oils in food products has great importance, considering both technological and sensorial aspects, essential for consumer acceptance. The new labeling legislation, obliging the declaration of trans fat content on labels, has led to a rush trying to eliminate trans fat acids, related to human health. In this sense the replacement of partially hydrogenated fats, specially with soybean and cottonseed basis, with products with low trans products, where palm and palm kernel oil outstand. Aspects not well known by processors have resulted many technological problems especially in the crystallization, for the majority of fats is plasticized before packaging. This way, this work proposes a study of the crystallization of some raw materials commercially available, besides evaluate the effect of some commercial additives as crystallization agents.
News published in Agência FAPESP Newsletter about the scholarship: