Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat

Autor(es)

Godoi, K. R. R. ^[1] ; Basso, R. C. ^[2] ; Buscato, M. H. M. ^[3] ; Cardoso, L. P. ^[4] ; Kieckbusch, T. G. ^[3] ; Ribeiro, A. P. B. ^[1]

Afiliação do(s) autor(es)

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

^[2] Univ Fed Alfenas, Inst Sci & Technol, Alfenas - Brazil

^[3] Univ Estadual Campinas, Sch Chem Engn, Campinas, SP - Brazil

^[4] Univ Estadual Campinas, Inst Phys, Dept Appl Phys, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: GRASAS Y ACEITES; v. 68, n. 4 OCT-DEC 2017.
• Citações Web of Science: 2

Resumo

The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specific triacylglycerol and minor lipids have been indicated as the only viable alternative for obtaining low saturated fats with properties which are compatible with food application. In this context, phytosterols, natural products with hypocholesterolemic action, and hard fat-crystallization modulators, present a new option for structuring lipid matrices. This work characterized the effects of fully hydrogenated soybean oil and free phytosterols on the physical properties and crystallization behavior of palm oil and canola oil blends for the development of zero trans-fat bases with low levels of saturated fatty acids. The systems were evaluated for chemical composition, atherogenic index, solid fat profiles, microstructure, consistency, thermal behavior and polymorphism. (AU)

• Processo FAPESP: 13/19424-5 - Avaliação da incorporação de fitoesteróis livres e esterificados como agentes estruturantes em bases lipídicas para aplicação em alimentos
• Beneficiário: Kamila Ramponi Rodrigues de Godoi
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• 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