Thermophysical properties of blends composed of Amazonian fats and soybean oil

Author(s)

Aragao, Vitor C. ; Maximo, Guilherme J.

• Document type: Journal article
• Source: Food Research International; v. 177, p. 11-pg., 2023-12-28.

Abstract

Thermophysical properties of blends composed of soybean oil and fats obtained from fruits and seeds from Brazilian Amazonian region (Murumuru, Tucuma, and Bacuri) were investigated, looking for more sustainable alternatives to the mostly used industrial fats, for applications in product formulation. Fatty acid (FA) and tri-acylglycerol composition, nutritional indexes, solid fat content (SFC), compatibility, consistency, melting, and crystallization profiles were determined. Soybean oil increased blends' unsaturated FA profile, leading to lower SFC, but higher nutritional quality. Fats' melting profiles were significantly altered with soybean oil addition: temperatures decreased with the increase in oil content. Iso-solids diagrams showed that lipids were compatible, which is a technological advantage. SFC and consistency profiles suggested that tucuma and murumuru fats could be used as hardstocks for lipid products, and bacuri fat could be applied in products such as margarine and spreads. Blends could improve fats' spreadability and other technological properties, which is promising for applications in products formulation. (AU)

• FAPESP's process: 22/10368-4 - Strengthening the Brazil nut value chain: an approach focused on the Vale do Amanhecer Farmers Cooperative (Juruena/MT)
• Grantee: Eduardo Augusto Caldas Batista
• Support Opportunities: Regular Research Grants
• FAPESP's process: 14/21252-0 - Equilibrium and production processes of biofuels and bioproducts
• Grantee: Antonio José de Almeida Meirelles
• Support Opportunities: Research Projects - Thematic Grants