Structuration of lipid bases with fully hydrogenated crambe oil and sorbitan monostearate for obtaining zero-trans/low sat fats
| Autor: | Monise Helen Masuchi Buscato, Renato Grimaldi, Marcella Aparecida Stahl, Lisandro Pavie Cardoso, Ana Paula Badan Ribeiro |
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| Přispěvatelé: | UNIVERSIDADE ESTADUAL DE CAMPINAS |
| Rok vydání: | 2018 |
| Předmět: |
Trans fat
food.ingredient Base (chemistry) Low saturated fat Food Handling Óleo de girassol Molecular Conformation Context (language use) Palm Oil law.invention chemistry.chemical_compound Oils and fats 0404 agricultural biotechnology food law Crambe Sorbitan monostearate Sorbitana monostearate Plant Oils Sunflower Oil Cristalização Sorbitol Artigo original Structuring oil Food science Crystallization Fully hydrogenated crambe oil Hexoses chemistry.chemical_classification biology Calorimetry Differential Scanning Sunflower oil Crystallization modifiers Temperature 04 agricultural and veterinary sciences Palm oil biology.organism_classification 040401 food science Óleo de palmeira Crambe Plant Oleic acid chemistry Óleos e gorduras Emulsifying Agents Sunflower seed oil Hydrogenation Food Science Oleic Acid |
| Zdroj: | Repositório Institucional da Unicamp Universidade Estadual de Campinas (UNICAMP) instacron:UNICAMP Repositório da Produção Científica e Intelectual da Unicamp |
| Popis: | 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 Fechado |
| Databáze: | OpenAIRE |
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