Neves Maria Isabel Landim, Queirós Mayara de Souza, Viriato Rodolfo Lázaro Soares, Ribeiro Ana Paula Badan, Gigante Mirna Lúcia
Faculty of Food Engineering, University of Campinas UNICAMP, 13083-862 Campinas, São Paulo, Brazil.
Faculty of Food Engineering, University of Campinas UNICAMP, 13083-862 Campinas, São Paulo, Brazil.
Food Res Int. 2020 Jun;132:109038. doi: 10.1016/j.foodres.2020.109038. Epub 2020 Jan 30.
There is a growing demand for fats that confer structure, control the crystallization behavior, and maintain the polymorphic stability of lipid matrices in foods. In this context, milk fat has the potential to meet this demand due to its unique physicochemical properties. However, its use is limited at temperatures above 34 °C when thermal and mechanical resistance are desired. The addition of vegetable oil hard fats to milk fat can alter its physicochemical properties and increase its technological potential. This study evaluated the chemical composition and the physical properties of lipid bases made with anhydrous milk fat (AMF) and fully hydrogenated soybean oil (FHSBO) at the proportions of 90:10; 80:20; 70:30; 60:40; and 50:50 (% w/w). The increased in FHSBO concentration resulted in blends with higher melting point, which the addition of 10% of FHSBO increase the melting point in 12 °C of the lipid base. Also, FHSBO contributed for a higher thermal resistance conferred by the coexistence of polymorphs β' and β, which remained stable for 90 days. Co-crystallization was observed for all blends due to the total compatibility of milk fat with the fully hydrogenated soybean oil. The results suggest a potential of all blends for various technological applications, makes milk fat more appropriate to confer structure, and improve the polymorph stability in foods. The blends presenting singular characteristics according to the desired thermal stability, melting point, and polymorphic habit.
对能够赋予食品结构、控制结晶行为并维持脂质基质多晶型稳定性的脂肪的需求日益增长。在这种情况下，乳脂肪因其独特的物理化学性质有潜力满足这一需求。然而，当需要耐热性和机械抗性时，其在高于34°C的温度下使用受到限制。向乳脂肪中添加植物油硬脂可以改变其物理化学性质并提高其技术潜力。本研究评估了由无水乳脂肪（AMF）和全氢化大豆油（FHSBO）按90:10、80:20、70:30、60:40和50:50（%w/w）比例制成的脂质基质的化学成分和物理性质。FHSBO浓度的增加导致混合物熔点升高，添加10%的FHSBO可使脂质基质的熔点升高12°C。此外，FHSBO有助于通过β'和β多晶型的共存赋予更高的耐热性，它们可保持稳定90天。由于乳脂肪与全氢化大豆油完全相容，所有混合物均观察到共结晶现象。结果表明所有混合物在各种技术应用方面具有潜力，使乳脂肪更适合赋予食品结构并改善多晶型稳定性。根据所需的热稳定性、熔点和多晶型习性，混合物呈现出独特的特性。
