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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat

Full text
Author(s):
Godoi, K. R. R. [1] ; Basso, R. C. [2] ; Buscato, M. H. M. [3] ; Cardoso, L. P. [4] ; Kieckbusch, T. G. [3] ; Ribeiro, A. P. B. [1]
Total Authors: 6
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, Campinas, SP - Brazil
[2] Univ Fed Alfenas, Inst Sci & Technol, Alfenas - Brazil
[3] Univ Estadual Campinas, Sch Chem Engn, Campinas, SP - Brazil
[4] Univ Estadual Campinas, Inst Phys, Dept Appl Phys, Campinas, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: GRASAS Y ACEITES; v. 68, n. 4 OCT-DEC 2017.
Web of Science Citations: 2
Abstract

The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specific triacylglycerol and minor lipids have been indicated as the only viable alternative for obtaining low saturated fats with properties which are compatible with food application. In this context, phytosterols, natural products with hypocholesterolemic action, and hard fat-crystallization modulators, present a new option for structuring lipid matrices. This work characterized the effects of fully hydrogenated soybean oil and free phytosterols on the physical properties and crystallization behavior of palm oil and canola oil blends for the development of zero trans-fat bases with low levels of saturated fatty acids. The systems were evaluated for chemical composition, atherogenic index, solid fat profiles, microstructure, consistency, thermal behavior and polymorphism. (AU)

FAPESP's process: 13/19424-5 - Incorporation of free and esterified phytosterols as structuring agents in lipid bases for application in rich fat foods
Grantee:Kamila Ramponi Rodrigues de Godoi
Support Opportunities: Scholarships in Brazil - Scientific Initiation
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