Development of zero trans/low sat fat systems structured with sorbitan monostearate and fully hydrogenated canola oil

Author(s)

de Oliveira, Glazieli Marangoni ; Stahl, Marcella Aparecida ; Badan Ribeiro, Ana Paula ; Grimaldi, Renato ; Cardoso, Lisandro Pavie ; Kieckbusch, Theo Guenter

• Document type: Journal article
• Source: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; v. 117, n. 11, p. 10-pg., 2015-11-01.

Abstract

Currently, lipid scientists are searching for alternatives or solutions to a concern widely discussed by health organizations around the world, namely, the demand to limit the amount of saturated fat intake by the population. The present work considers the development of a lipid system with zero trans fat and low contents of saturated fatty acids (low sat). Palm oil (PO) was used as zero trans fat basis and canola oil (CO) as a source of low sat lipids. The functional attributes of these mixtures were adjusted by the incorporation of a structuring agent (sorbitan monostearate-SMS) and a crystallization modifier (fully hydrogenated canola oil-FHCO). Blends of PO with CO were formulated and the effects of adding 6% of a mixture of FHCO and SMS (50: 50 w/w) to the samples were evaluated measuring the solid fat content by NMR, the thermal events by DSC and the polymorphism by XRD. Result for the oil blend (50: 50 PO: CO) indicated a reduction of 40.52% in the content of saturated fatty acids compared to the original sample (100: 0 PO: CO). The additives increased the consistency and the thermal resistance of the samples and proved to be effective in forming a homogeneous structural network, ensuring the continuity of the liquid oil inside the lipid matrix. Practical applications: This research on oleogels systems has demonstrated the great potential of structuring agents for a wide variety of applications. The oil-based fats development can be used to replace high saturated fats or hydrogenated oils in formulation of margarines, shortenings, spreads, and other specific applications. (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