Crystallization of low saturated lipid blends of palm and canola oils with sorbitan monostearate and fully hydrogenated palm oil

Author(s)

Barbosa, Karina Martins ^[1] ; Cardoso, Lisandro Pavie ^[2] ; Badan Ribeiro, Ana Paula ^[1] ; Kieckbusch, Theo Guenter ^[3] ; Masuchi Buscato, Monise Helen ^[3]

Affiliation

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

^[2] Univ Estadual Campinas, Gleb Wataghin Inst Phys, Campinas, SP - Brazil

^[3] Univ Estadual Campinas, Sch Chem Engn, Albert Einstein Ave 500, Cidade Univ Zeferino Vaz, BR-13083852 Campinas, SP - Brazil

• Document type: Journal article
• Source: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 55, n. 3, p. 1104-1115, MAR 2018.
• Web of Science Citations: 5

Abstract

Several scientific investigations have focused on providing new strategies for supporting the development of low saturated and zero trans lipid materials, as healthier fat alternatives for food application. This work evaluated the consistency, crystallization behavior, microstructure and polymorphism of six blends composed of palm and canola oils at different concentrations (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100, in w/w%) added with 5.0% of fully hydrogenated palm oil (FHPO) or with a mixture of 2.5% of FHPO and 2.5% of sorbitan monostearate (SMS). The results were compared with the non-structured blends (standard samples). Through microstructure images, the formation of a more homogeneous and denser packed crystal network was observed for samples added with both crystallization modifiers (FHPO/SMS) compared to the corresponding standard samples, after stabilization at 25 A degrees C during 3 h. In particular, enhanced crystallization modifications were observed for the 40:60 blend, in which the crystal form beta' emerged after the addition of FHPO/SMS. Moreover, the 40:60 blend structured with FHPO/SMS showed increased consistency (from 30 to 658 g(F)/cm(2)) and induced onset crystallization in a higher temperature (from 13.1 to 23.9 A degrees C) compared with the non-structured one, due to the specific crystallization effects provided by both added structurants. (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