Comportamento de cristalização de lipídios estruturados obtidos a partir de gordura do leite e óleo de girassol

Ract, Juliana Neves Rodrigues; Cotting, Lucia Nazareth; Poltronieri, Tatyane Pereira; Silva, Roberta Claro da; Gioielli, Luíz Antônio

doi:10.1590/s0101-20612010000100038

Cited by 9 publications

(4 citation statements)

References 21 publications

(36 reference statements)

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“…This higher amount of stearin in dry fractionation may be due to entrapment of the liquid fraction in the crystals. Slowly cooling at high temperatures typically results in larger crystals that can become trapped within the liquid fraction, while rapid cooling at low temperatures forms smaller crystals in larger quantities (Chaleepa et al, 2010;Rodrigues-Ract et al, 2010;Silva et al, 2008).…”

Section: Fractionation Processmentioning

confidence: 99%

Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil

et al. 2021

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The Jerivá (Syagrus romanzoffiana) kernel oil (JKO) has a pleasant coconut-like smell, with about 33% lauric acid and 28% oleic acid. The oil also contains bioactive compounds, such as phenolics, carotenoids, and tocopherols. JKO has a solid consistency at low temperatures, but has a low melting point and low solid content at room temperature. Thus, this work aimed to evaluate the thermal properties related to crystallization and fusion, as well as the chemical and oxidative characteristics of JKO fractions, olein and stearin, obtained from dry and solvent fractionation. In general, stearins had higher crystallization and melting temperatures, and higher solid fat content, unlike oleins, which may be associated with the concentration of high melting triglycerides in the stearins. No statistically significant difference was found for fatty acid profile or oxidative stability of the fractions. The type of fractionation influenced the chemical and thermal properties of JKO fractions. The solvent process promoted the most relevant differentiation of fractions. An olein was obtained with 7% less solid fat at 25 °C which remained visually liquid at 2 °C below the oil, as well as a stearin with 17% more solid fat at 25 °C which remained visually solid at 3 °C above the oil.

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Section: Fractionation Processmentioning

confidence: 99%

Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil

et al. 2021

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“…2 Solid fat content (SFC, in %) measured in different temperatures (°C) of standard blends (100:0, 80:20, 60:40, 40:60, 20:80, and 0:100 of palm and canola oil, respectively) and a samples added with 5.0% of FHPO, or b samples added with 2.5% of FHPO and 2.5% of SMS. Blends with structurant addition received P (5% FHPO addition) or PS (2.5% FHPO and 2.5% sorbitan monostearate addition) after the respective proportion percentage hardness/softness, spreadability and other rheological parameters (Rodrigues-Ract et al 2010). Therefore, the results found for solid fat content, as well as crystalline morphology, microstructure and consistency evaluation techniques are often considered together to pinpoint the physical applications of fat.…”

Section: Microstructure Imagesmentioning

confidence: 99%

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

et al. 2018

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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 g/cm) and induced onset crystallization in a higher temperature (from 13.1 to 23.9 °C) compared with the non-structured one, due to the specific crystallization effects provided by both added structurants.

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“…OLIVEIRA dOS SAnTOS, L. PAVIE CARdOSO And T. GUEnTER KIECKBUSCH sized crystals, typical of crystalline networks with a granular appearance and high density (McGauley and Marangoni, 2002;Rodrigues-Ract et al, 2010). According to Kloek et al (2000), the presence of a great number of small crystals impairs the fat superior hardness in comparison to the hardness provided by a smaller number of larger crystals.…”

Section: Microstructurementioning

confidence: 99%

Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics

Ribeiro¹,

Basso²,

Gonçalves³

et al. 2012

Grasas y Aceites

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The microstructural behavior of industrial standardized cocoa butter samples and cocoa butter samples from three different Brazilian states is compared. The cocoa butters were characterized by their microstructural patterns, crystallization kinetics and polymorphic habits. The evaluation of these parameters aided in establishing relationships between the chemical compositions and crystallization behavior of the samples, as well as differentiating them in terms of technological and industrial potential for use in tropical regions.<br><br>En este trabajo se presenta el comportamiento de la microestructura y la cristalización de mantecas de cacao representativas de las mezclas industriales, y de la manteca de cacao original de tres regiones geográficas diferentes de Brasil. Las muestras se evaluaron de acuerdo a la microestructura, la cinética de cristalización y el comportamiento polimórfico. La evaluación de estos parámetros nos permite establecer relaciones entre la composición química y el comportamiento de la cristalización de las muestras, así como las diferencias sobre la adecuación del potencial tecnológico e industrial para su aplicación en las regiones tropicales

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Comportamento de cristalização de lipídios estruturados obtidos a partir de gordura do leite e óleo de girassol

Cited by 9 publications

References 21 publications

Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil

Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil

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

Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics

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