Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Chemical Engineering |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322018000100169 |
Resumo: | Abstract Fat structural modifications promoted by phytosterol addition ( a hypocholesterolemic component ( to palm oil and a mixture of palm oil and canola oilwere evaluated in order to develop fats with reduced saturated fatty acids. Palm oil added with free or esterified phytosterols was investigated in terms of triacylglycerol composition, microstructure, solid fat content, and crystallization behavior before and after chemical interesterification. The addition of 10% of free phytosterols to samples before interesterification built up a denser crystal fat network structure. After interesterification, the free phytosterols lost their structuring ability and behaved as the esterified form. Free phytosterols were subsequently added to blends of palm oil and canola oil (50:50 w/w%) at different concentrations. Consistency measurements and microscopic observation confirmed that, at concentrations of 6, 8, and 10%, the free phytosterols upgraded the fat structure forming a strongly cohesivefat crystal network. |
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Brazilian Journal of Chemical Engineering |
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Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blendphytosterolspalm oilcanola oilsaturated fatty acidsfat crystal network.Abstract Fat structural modifications promoted by phytosterol addition ( a hypocholesterolemic component ( to palm oil and a mixture of palm oil and canola oilwere evaluated in order to develop fats with reduced saturated fatty acids. Palm oil added with free or esterified phytosterols was investigated in terms of triacylglycerol composition, microstructure, solid fat content, and crystallization behavior before and after chemical interesterification. The addition of 10% of free phytosterols to samples before interesterification built up a denser crystal fat network structure. After interesterification, the free phytosterols lost their structuring ability and behaved as the esterified form. Free phytosterols were subsequently added to blends of palm oil and canola oil (50:50 w/w%) at different concentrations. Consistency measurements and microscopic observation confirmed that, at concentrations of 6, 8, and 10%, the free phytosterols upgraded the fat structure forming a strongly cohesivefat crystal network.Brazilian Society of Chemical Engineering2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322018000100169Brazilian Journal of Chemical Engineering v.35 n.1 2018reponame:Brazilian Journal of Chemical Engineeringinstname:Associação Brasileira de Engenharia Química (ABEQ)instacron:ABEQ10.1590/0104-6632.20180351s20160351info:eu-repo/semantics/openAccessBuscato,Monise Helen MasuchiZaia,Barbara GallaniGodoi,Kamila Ramponi Rodrigues deRibeiro,Ana Paula BadanKieckbusch,Theo Guentereng2018-04-19T00:00:00Zoai:scielo:S0104-66322018000100169Revistahttps://www.scielo.br/j/bjce/https://old.scielo.br/oai/scielo-oai.phprgiudici@usp.br||rgiudici@usp.br1678-43830104-6632opendoar:2018-04-19T00:00Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ)false |
dc.title.none.fl_str_mv |
Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend |
title |
Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend |
spellingShingle |
Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend Buscato,Monise Helen Masuchi phytosterols palm oil canola oil saturated fatty acids fat crystal network. |
title_short |
Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend |
title_full |
Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend |
title_fullStr |
Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend |
title_full_unstemmed |
Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend |
title_sort |
Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend |
author |
Buscato,Monise Helen Masuchi |
author_facet |
Buscato,Monise Helen Masuchi Zaia,Barbara Gallani Godoi,Kamila Ramponi Rodrigues de Ribeiro,Ana Paula Badan Kieckbusch,Theo Guenter |
author_role |
author |
author2 |
Zaia,Barbara Gallani Godoi,Kamila Ramponi Rodrigues de Ribeiro,Ana Paula Badan Kieckbusch,Theo Guenter |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Buscato,Monise Helen Masuchi Zaia,Barbara Gallani Godoi,Kamila Ramponi Rodrigues de Ribeiro,Ana Paula Badan Kieckbusch,Theo Guenter |
dc.subject.por.fl_str_mv |
phytosterols palm oil canola oil saturated fatty acids fat crystal network. |
topic |
phytosterols palm oil canola oil saturated fatty acids fat crystal network. |
description |
Abstract Fat structural modifications promoted by phytosterol addition ( a hypocholesterolemic component ( to palm oil and a mixture of palm oil and canola oilwere evaluated in order to develop fats with reduced saturated fatty acids. Palm oil added with free or esterified phytosterols was investigated in terms of triacylglycerol composition, microstructure, solid fat content, and crystallization behavior before and after chemical interesterification. The addition of 10% of free phytosterols to samples before interesterification built up a denser crystal fat network structure. After interesterification, the free phytosterols lost their structuring ability and behaved as the esterified form. Free phytosterols were subsequently added to blends of palm oil and canola oil (50:50 w/w%) at different concentrations. Consistency measurements and microscopic observation confirmed that, at concentrations of 6, 8, and 10%, the free phytosterols upgraded the fat structure forming a strongly cohesivefat crystal network. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322018000100169 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322018000100169 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0104-6632.20180351s20160351 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Brazilian Society of Chemical Engineering |
publisher.none.fl_str_mv |
Brazilian Society of Chemical Engineering |
dc.source.none.fl_str_mv |
Brazilian Journal of Chemical Engineering v.35 n.1 2018 reponame:Brazilian Journal of Chemical Engineering instname:Associação Brasileira de Engenharia Química (ABEQ) instacron:ABEQ |
instname_str |
Associação Brasileira de Engenharia Química (ABEQ) |
instacron_str |
ABEQ |
institution |
ABEQ |
reponame_str |
Brazilian Journal of Chemical Engineering |
collection |
Brazilian Journal of Chemical Engineering |
repository.name.fl_str_mv |
Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ) |
repository.mail.fl_str_mv |
rgiudici@usp.br||rgiudici@usp.br |
_version_ |
1754213175865114624 |