Barbosa Karina Martins, Cardoso Lisandro Pavie, Ribeiro Ana Paula Badan, Kieckbusch Theo Guenter, Buscato Monise Helen Masuchi
1School of Food Engineering, University of Campinas, Campinas, São Paulo Brazil.
2"Gleb Wataghin" Institute of Physics, University of Campinas, Campinas, São Paulo Brazil.
J Food Sci Technol. 2018 Mar;55(3):1104-1115. doi: 10.1007/s13197-017-3026-5. Epub 2018 Jan 3.
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.
几项科学研究致力于提供新策略，以支持低饱和和零反式脂质材料的开发，作为食品应用中更健康的脂肪替代品。这项工作评估了六种由棕榈油和菜籽油按不同浓度（重量比为100:0、80:20、60:40、40:60、20:80和0:100）组成的混合物的稠度、结晶行为、微观结构和多晶型，这些混合物添加了5.0%的全氢化棕榈油（FHPO）或2.5%的FHPO与2.5%的脱水山梨醇单硬脂酸酯（SMS）的混合物。将结果与未结构化的混合物（标准样品）进行比较。通过微观结构图像观察到，在25℃下稳定3小时后，与相应的标准样品相比，添加了两种结晶改性剂（FHPO/SMS）的样品形成了更均匀、堆积更致密的晶体网络。特别是，对于40:60的混合物观察到了增强的结晶改性，在添加FHPO/SMS后出现了β'晶型。此外，与未结构化的40:60混合物相比，用FHPO/SMS结构化的40:60混合物稠度增加（从30增加到658 g/cm），并且在更高温度下诱导起始结晶（从13.1℃增加到23.9℃），这是由于两种添加的结构化剂提供的特定结晶效应。
