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

Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend

Full text
Author(s):
Monise Helen Masuchi Buscato [1] ; Barbara Gallani Zaia [2] ; Kamila Ramponi Rodrigues de Godoi [3] ; Ana Paula Badan Ribeiro [4] ; Theo Guenter Kieckbusch [5]
Total Authors: 5
Affiliation:
[1] University of Campinas. School of Chemical Engineering - Brasil
[2] University of Campinas. School of Food Engineering - Brasil
[3] University of Campinas. School of Food Engineering - Brasil
[4] University of Campinas. School of Food Engineering - Brasil
[5] University of Campinas. School of Chemical Engineering - Brasil
Total Affiliations: 5
Document type: Journal article
Source: Brazilian Journal of Chemical Engineering; v. 35, n. 1, p. 169-180, 2018-01-00.
Abstract

Abstract Fat structural modifications promoted by phytosterol addition ( a hypocholesterolemic component ( to palm oil and a mixture of palm oil and canola oilwere evaluated in order to develop fats with reduced saturated fatty acids. Palm oil added with free or esterified phytosterols was investigated in terms of triacylglycerol composition, microstructure, solid fat content, and crystallization behavior before and after chemical interesterification. The addition of 10% of free phytosterols to samples before interesterification built up a denser crystal fat network structure. After interesterification, the free phytosterols lost their structuring ability and behaved as the esterified form. Free phytosterols were subsequently added to blends of palm oil and canola oil (50:50 w/w%) at different concentrations. Consistency measurements and microscopic observation confirmed that, at concentrations of 6, 8, and 10%, the free phytosterols upgraded the fat structure forming a strongly cohesivefat crystal network. (AU)

FAPESP's process: 14/05365-0 - STRUCTURATION OF ZERO TRANS AND LOW SAT FATS THROUGH INTERESTERIFICATION PROCESS OF PALM AND CANOLA OILS WITH PHYTOSTEROLS FOR FOOD APPLICATION
Grantee:Monise Helen Masuchi Buscato
Support Opportunities: Scholarships in Brazil - Post-Doctoral