Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Production and characterization of promising beta-stable seed crystals to modulate the crystallization of fat-based industrial products

Texto completo
Autor(es):
dos Santos, Camilia Aoyagui [1] ; Carpenter, Crystopher Stanley [1] ; Arid, Julia Delgado [1] ; da Silva, Alan Avila [1] ; Cardoso, Lisandro Pavie [2] ; Badan Ribeiro, Ana Paula [1] ; Efraim, Priscilla [1]
Número total de Autores: 7
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, Campinas - Brazil
[2] Univ Estadual Campinas, Gleb Wataghin Inst Phys, Dept Appl Phys, Campinas - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 130, APR 2020.
Citações Web of Science: 0
Resumo

Spray cooling or spray chilling is a technique for obtaining solid lipid microparticles (SLMs) within the diameter range in micrometers using low temperatures and no organic solvents. It is a low-cost technique and is easy to scale-up. The production of SLMs into beta-form represents a technological challenge due to the fast crystallization given by the spray cooling system, which generally results in SLMs crystallized into the metastable polymorphic form a. This study focuses on the production and characterization of SLMs by spray cooling using hard fat soybean oil (HS) added of D-limonene or canola oil, aiming to their application as beta-seed crystals into lipid systems. The beta-seed crystals could turn into an alternative lipid material to be used in fat-based products that present the preferential beta' crystallization, like palm oil, increasing its compatibility with cocoa butter (CB) and allowing for the development of substitutes. The obtained SLMs showed spherical geometry and no agglomeration during storage at 25 degrees C for up to 30 days, verified by scanning electron microscopy (SEM). The mean diameters (D-50) were between 150 and 200 pm and the beta' and beta-form, determined by X-ray diffraction (XRD), appeared immediately after the crystallization process by spray cooling using HS added of 5% D-limonene (the HS control sample presented only the alpha-form). The SLMs of this study demonstrated their potential use as beta-seed crystals into lipid systems. (AU)

Processo FAPESP: 16/04871-4 - Produção e aplicação de sementes de cristalização a base de hardfats de soja e palmiste adicionadas de D-limoneno em chocolates: avaliação dos efeitos tecnológicos e inibição microbiana
Beneficiário:Priscilla Efraim
Linha de fomento: Auxílio à Pesquisa - Regular