Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, São Paulo, Brazil.
Embrapa Dairy Cattle, Brazilian Agricultural Research Corporation, 36038-330 Juiz de Fora, Minas Gerais, Brazil.
Food Res Int. 2018 Sep;111:120-129. doi: 10.1016/j.foodres.2018.05.015. Epub 2018 May 9.
The global legislation regarding the elimination of trans fat in foods has led to the need for technological solutions to produce plastic fats. Currently, the industrial method used to obtain lipid bases with different physical properties is the chemical interesterification of blends from hardfats and vegetable oils. Milk fat can be an alternative to this process, which is natural plastic fat, as a structurant to obtain plastic lipid bases containing vegetable oils. This study aimed to evaluate the ability of the anhydrous milk fat (AMF) to structure lipid bases made from AMF and high oleic sunflower oil (HOSO) (~80% oleic acid) blends. The blends were prepared in the following AMF:HOSO proportions (% w/w): 100:00 (control); 90:10; 80:20; 70:30; 60:40; and 50:50, and characterized for fatty acid and triacylglycerol composition, solid fat content, compatibility, melting point, thermal behavior of crystallization and melting, crystallization kinetics, microstructure, polymorphism and hardness. All blends showed compatibility between the constituents, which is fundamental for the stability of plastic fats. The anhydrous milk fat governed the crystallization of these lipid bases, presenting crystals of <30 μm of diameter, crystallized in polymorphic form β'. The blends 70:30, 60:40 and 50:50 AMF:HOSO exhibited suitable profile for technological applications in the food industry, characterized by a solid fat content lower than 32% at 10 °C, and higher than 10% at 21 °C, and melting point near the body temperature.
全球关于消除食品中反式脂肪的立法要求开发生产塑性脂肪的技术解决方案。目前，获得具有不同物理性质的脂类基质的工业方法是对硬脂和植物油混合物进行化学酯交换。乳脂可以替代该过程，它是天然塑性脂肪，可用作获得含有植物油的塑性脂类基质的结构剂。本研究旨在评估无水乳脂（AMF）作为结构剂用于构建由 AMF 和高油酸葵花籽油（HOSO）（~80%油酸）混合物制成的脂类基质的能力。制备了以下 AMF:HOSO 比例（%w/w）的混合物：100:00（对照）；90:10；80:20；70:30；60:40；和 50:50，并对脂肪酸和三酰基甘油组成、固体脂肪含量、相容性、熔点、结晶和熔化的热行为、结晶动力学、微观结构、多晶型和硬度进行了表征。所有混合物均表现出成分之间的相容性，这是塑性脂肪稳定性的基础。无水乳脂控制了这些脂类基质的结晶，呈现出直径<30 µm 的结晶，结晶为β'多晶型。AMF:HOSO 的 70:30、60:40 和 50:50 混合物具有适合食品工业技术应用的特性，其在 10°C 时的固体脂肪含量低于 32%，在 21°C 时高于 10%，熔点接近体温。
