Crystallization of low saturated lipid blends of palm and canola oils with sorbitan monostearate and fully hydrogenated palm oil

Journal of Food Science and Technology
Karina Martins BarbosaMonise Helen Masuchi Buscato

Abstract

Several scientific investigations have focused on providing new strategies for supporting the development of low saturated and zero trans lipid materials, as healthier fat alternatives for food application. This work evaluated the consistency, crystallization behavior, microstructure and polymorphism of six blends composed of palm and canola oils at different concentrations (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100, in w/w%) added with 5.0% of fully hydrogenated palm oil (FHPO) or with a mixture of 2.5% of FHPO and 2.5% of sorbitan monostearate (SMS). The results were compared with the non-structured blends (standard samples). Through microstructure images, the formation of a more homogeneous and denser packed crystal network was observed for samples added with both crystallization modifiers (FHPO/SMS) compared to the corresponding standard samples, after stabilization at 25 °C during 3 h. In particular, enhanced crystallization modifications were observed for the 40:60 blend, in which the crystal form β' emerged after the addition of FHPO/SMS. Moreover, the 40:60 blend structured with FHPO/SMS showed increased consistency (from 30 to 658 gF/cm2) and induced onset crystallization in a higher temperature (from 13.1 to 23.9 °C...Continue Reading

References

Jun 3, 1999·Journal of Pharmaceutical Sciences·S MurdanA T Florence
Oct 1, 2011·Journal of Food Science and Technology·Vandana DhakaBhupender Singh Khatkar
Jul 4, 2015·Journal of Food Science and Technology·Ana Paula Badan RibeiroTheo Guenter Kieckbusch

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Citations

May 22, 2019·Food Research International·Thais Lomonaco Teodoro da SilvaSilvana Martini
Nov 26, 2020·Food Research International·Kamila Ramponi Rodrigues de GodoiAna Paula Badan Ribeiro

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