Sucrose behenate as a crystallization enhancer for soft fats

Author(s)

Fontenele Domingues, Maria Aliciane ^[1] ; Teodoro da Silva, Thais Lomonaco ^[1] ; Ribeiro, Ma Paula Badan ^[1] ; Chiu, Ming Chih ^[1] ; Guaraldo Goncalves, Lireny Aparecida ^[1]

Affiliation

^[1] Univ Estadual Campinas, Dept Food Technol, BR-13081970 Campinas, SP - Brazil

• Document type: Journal article
• Source: Food Chemistry; v. 192, p. 972-978, FEB 1 2016.
• Web of Science Citations: 1

Abstract

The addition of sucrose behenate for the modification of the physical properties of soft fats, such as soybean oil-based interesterified fat, refined palm oil, and palm mid fraction was studied. The addition of sucrose behenate was verified to affect the crystalline network of fats, changing the hardness and solids profile. The isothermal crystallization behaviors of the fat blends with 1% sucrose behenate were analyzed at 20 and 25 degrees C. Temperature had a greater effect on the speed of crystallization (k) than the presence of the emulsifier. Sucrose behenate did, however, influence the crystallization mechanism, with changes observed in the Avrami exponent (n). These changes were also observed in the microstructure of the fats. Changes in the polymorphic behavior were observed with the addition of sucrose behenate, such as a possible delay in the alpha ->beta transition for interesterified fat, and the initial formation of the beta polymorph in palm oil. (C) 2015 Elsevier Ltd. All rights reserved. (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