Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/337900
Type: Artigo
Title: Structuration of lipid bases with fully hydrogenated crambe oil and sorbitan monostearate for obtaining zero-trans/low sat fats
Author: Stahl, Marcella Aparecida
Buscato, Monise Helen Masuchi
Grimaldi, Renato
Cardoso, Lisandro Pavie
Ribeiro, Ana Paula Badan
Abstract: Several studies have shown that excessive intake of trans and saturated fatty acids is associated with an increased risk of cardiovascular disease. In this context, the food industry has sought alternatives for the development of healthy lipid bases, with higher levels of unsaturated fatty adds, adapting to current legislation. The incorporation of structuring agents into liquid oils has proven to be a potential alternative for obtaining semiplastic lipid bases with reduced levels of saturated fatty adds. Thus, the objective of this study was to produce zero trans fat bases with lower saturated fatty acids levels. Palm oil (PO) was used as a zero trans-lipid base reference because of its technological functionality. Blends containing different proportions of high oleic sunflower oil (HOSO) and PO were prepared as follows: control 100: 0||80:20||60:40||40:60||20:80||and 100: 0 PO: HOSO (w/w%), respectively. Then, 3% of fully hydrogenated crambe oil (FHCO) and 3% sorbitan monostearate (SMS) were added to the blends as structuring agents, forming the structured (S) blends. The addition of HOSO to the PO decreased the saturated fatty acids by up to 30.6%, with consequent increase of unsaturated fatty acids, especially oleic add. The joint action of the SMS and the FCHO allowed for obtaining structured blends with plastic and spreadability characteristics, as well as modifications throughout the crystallization process of the original blends.
Subject: Cristalização
Óleos e gorduras
Óleo de girassol
Óleo de palmeira
Sorbitol
Crystallization
Oils and fats
Sunflower seed oil
Palm oil
Sorbitol
Country: Reino Unido
Editor: Pergamon Press
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2018.02.012
Address: https://www.sciencedirect.com/science/article/pii/S0963996918301054
Date Issue: 2018
Appears in Collections:IFGW - Artigos e Outros Documentos
FEA - Artigos e Outros Documentos
FEQ - Artigos e Outros Documentos
FCA - Artigos e Outros Documentos

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