Hard fats as additives in palm oil and its relationships to crystallization process and polymorphism

Autor(es)

de Oliveira, Glazieli Marangoni ^[1] ; Ribeiro, Ana Paula Badan ^[2] ; dos Santos, Adenilson Oliveira ^[3] ; Cardoso, Lisandro Pavie ^[4] ; Kieckbusch, Theo Guenter ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, UNICAMP, Sch Chem Engn, BR-13083852 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, UNICAMP, Sch Food Engn, BR-13083852 Campinas, SP - Brazil

^[3] Univ Maranhao, Social Sci Hlth & Technol Ctr, Imperatriz - Brazil

^[4] Univ Estadual Campinas, UNICAMP, Inst Phys Gleb Wataghin, BR-13083852 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 63, n. 2, p. 1163-1170, OCT 2015.
• Citações Web of Science: 20

Resumo

The application of palm oil in fat-based product can be inappropriate due to its low crystallization rates and formation of crystalline clusters in post-processing stages. The adjustment of these properties can be achieved with the addition of hard fats, which are low-cost industrial products resulting from the process of total catalytic hydrogenation of liquid oils. During the crystallization of palm oil, these components can act as preferential nuclei in a crystalline ordering process, and may induce or stabilize specific polymorphic habits. The present work evaluated the addition of hard fats from palm kernel (PKO), palm (PO), soybean (SO), cottonseed (CO) and crambe oils (CR), at concentrations of I g, 3 g, and 5 g/100 g of oil blend, on the crystallization behavior of palm oil. The study involves the crystallization kinetics, thermal behavior and polymorphism. The addition of hard fats provided a significant decrease of the induction time for nucleation in all blends, except with PKO. All blends showed a preference for crystallization in the polymorphic habit beta', but blends with SO and CR, however, formed a miscellany of beta' + beta crystals. Adding hard fats to palm oil increase its compatibility for uses in formulations of cocoa butter alternatives and fat-based products. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 09/53006-0 - Modificação, controle e estabilização do comportamento de cristalização e polimorfismo em gorduras, com ênfase na manteiga de cacau e no óleo de palma
• Beneficiário: Theo Guenter Kieckbusch
• Modalidade de apoio: Auxílio à Pesquisa - Temático