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Type: Artigo
Title: Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends
Author: Ribeiro, Ana Paula Badan
Basso, Rodrigo Correa
Grimaldi, Renato
Gioielli, Luiz Antonio
Santos, Adenilson Oliveira dos
Cardoso, Lisandro Pavie
Goncalves, Lireny A. Guaraldo
Abstract: This work evaluated chemical interesterification of canola oil (CaO) and fully hydrogenated cottonseed oil (FHCSO) blends, with 20%, 25%, 30%, 35% and 40% (w/w) FHCSO content. Interesterification produced reduction of trisaturated and increase in monounsaturated and diunsaturated triacylglycerols contents, which caused important changes in temperatures and enthalpies associated with the crystallization and melting thermograms. It was verified reduction in medium crystal diameter in all blends, in addition crystal morphology modification. Crystallization kinetics revealed that crystal formation induction period and maximum solid fat content were altered according to FHCSO content in original blends and as a result of random rearrangement. Changes in Avrami constant (k) and exponent (n) indicated, respectively, that interesterification decreased crystallization rates and altered crystalline morphology. However, X-ray diffraction analyses showed randomization did not change the original crystalline polymorphism. The original and interesterified blends had significant predominance of β′ polymorph, which is interesting for several food applications
Subject: Óleo de canola
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2009.05.016
Date Issue: 2009
Appears in Collections:IFGW - Artigos e Outros Documentos
FEA - Artigos e Outros Documentos

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