Crystallization modifiers in lipid systems

Author(s)

Badan Ribeiro, Ana Paula ^{[1, 2]} ; Masuchi, Monise Helen ^[3] ; Miyasaki, Eriksen Koji ^[3] ; Fontenele Domingues, Maria Aliciane ^[1] ; Zuliani Stroppa, Valter Luis ^[3] ; de Oliveira, Glazieli Marangoni ^[3] ; Kieckbusch, Theo Guenter ^[3]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, BR-13083970 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Fats & Oils Lab, Sch Food Engn, BR-13083970 Campinas, SP - Brazil

^[3] Univ Estadual Campinas, Sch Chem Engn, BR-13083970 Campinas, SP - Brazil

• Document type: Review article
• Source: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 52, n. 7, p. 3925-3946, JUL 2015.
• Web of Science Citations: 26

Abstract

Crystallization of fats is a determinant physical event affecting the structure and properties of fat-based products. The stability of these processed foods is regulated by changes in the physical state of fats and alterations in their crystallization behavior. Problems like polymorphic transitions, oil migration, fat bloom development, slow crystallization and formation of crystalline aggregates stand out. The change of the crystallization behavior of lipid systems has been a strategic issue for the processing of foods, aiming at taylor made products, reducing costs, improving quality, and increasing the applicability and stability of different industrial fats. In this connection, advances in understanding the complex mechanisms that govern fat crystallization led to the development of strategies in order to modulate the conventional processes of fat structuration, based on the use of crystallization modifiers. Different components have been evaluated, such as specific triacyglycerols, partial glycerides (monoacylglycerols and diacylglycerols), free fatty acids, phospholipids and emulsifiers. The knowledge and expertise on the influence of these specific additives or minor lipids on the crystallization behavior of fat systems represents a focus of current interest for the industrial processing of oils and fats. This article presents a comprehensive review on the use of crystallization modifiers in lipid systems, especially for palm oil, cocoa butter and general purpose fats, highlighting: i) the removal, addition or fractionation of minor lipids in fat bases; ii) the use of nucleating agents to modify the crystallization process; iii) control of crystallization in lipid bases by using emulsifiers. The addition of these components into lipid systems is discussed in relation to the phenomena of nucleation, crystal growth, morphology, thermal behavior and polymorphism, with the intention of providing the reader with a complete panorama of the associated mechanisms with crystallization of fats and oils. (AU)

• FAPESP's process: 09/53006-0 - Modification, control and stabilization of the crystallization and polymorphic behavior of fats, with emphasis in cocoa butter and palm oil
• Grantee: Theo Guenter Kieckbusch
• Support Opportunities: Research Projects - Thematic Grants