Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/491
Type: Artigo de periódico
Title: Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil
Author: RIBEIRO, Ana Paula Badan
GRIMALDI, Renato
GIOIELLI, Luiz Antonio
SANTOS, Adenilson Oliveira dos
CARDOSO, Lisandro Pavie
GONCALVES, Lireny A. Guaraldo
Abstract: Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10, 20, 30, 40, and 50% (w/w) FHSBO content were interesterified under the following conditions: 20 min reaction time, 0.4% sodium methoxide catalyst, and 500 rpm stirring speed, at 100 A degrees C. The original and interesterified blends were examined for triacylglycerol composition, thermal behavior, microstructure, crystallization kinetics, and polymorphism. Interesterification produced substantial rearrangement of the triacylglycerol species in all the blends, reduction of trisaturated triacylglycerol content and increase in monounsaturated-disaturated and diunsaturated-monosaturated triacylglycerols. Evaluation of thermal behavior parameters showed linear relations with FHSBO content in the original blends. Blend melting and crystallization thermograms were significantly modified by the randomization. Interesterification caused significant reductions in maximum crystal diameter in all blends, in addition to modifying crystal morphology. Characterization of crystallization kinetics revealed that crystal formation induction period (tau (SFC)) and maximum solid fat content (SFC(max)) were altered according to FHSBO content in the original blends and as a result of the random rearrangement. Changes in Avrami constant (k) and exponent (n) indicated, respectively, that-as compared with the original blends-interesterification decreased crystallization velocities and modified crystallization processes, altering crystalline morphology and nucleation mechanism. X-ray diffraction analyses revealed that interesterification altered crystalline polymorphism. The interesterified blends showed a predominance of the beta` polymorph, which is of more interest for food applications.
Subject: Chemical interesterification
Low trans fats
Thermal behavior
Microstructure
Crystallization kinetics
Polymorphism
Country: Estados Unidos
Editor: SPRINGER
Citation: FOOD BIOPHYSICS, v.4, n.2, p.106-118, 2009
Rights: fechado
Identifier DOI: 10.1007/s11483-009-9106-y
Address: http://dx.doi.org/10.1007/s11483-009-9106-y
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Date Issue: 2009
Appears in Collections:FEA - Artigos e Outros Documentos

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