Comportamento de cristalização de lipídios estruturados por interesterificação química de banha e óleo de soja

Silva, Roberta Claro da; Escobedo, Jonas Peixoto; Gioielli, Luíz Antônio

doi:10.1590/s0100-40422008000200027

Cited by 12 publications

(8 citation statements)

References 23 publications

(34 reference statements)

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“…According to Figure 1a, the crystal network of LD shortening was composed of a high amount of larger crystals with a lesser amount of smaller crystals in a lacy network. This was in accordance with the findings reported by Silva et al (2008) as well as Campos et al (2002) who reported that pure LD had a granular crystal structure composed of large crystals. According to a number of other reports, the crystal morphology of fats is also influenced by crystallization temperature, cooling rate and velocity of agitation (Campos et al, 2002).…”

Section: Crystal Morphologysupporting

confidence: 93%

“…The consistency of the quaternary mixture shortening was the lowest when compared to any other shortening probably due to the highest amount of tri-unsaturated TAGs (34.89%) ( Table 1). This observation was in accordance with Silva et al (2008) who also found that interesterifed fat mixtures with higher amounts of tri-unsaturated TAGs had lower consistency values. According to Haighton's (1959) classification, the yield value of fats between 200-800 gf/cm 2 was categorized as plastic fats that can be spreadable.…”

Section: Consistency Of Shortening By Penetratorsupporting

confidence: 92%

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Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties

Marikkar¹,

Sahri²,

Bockstaele³

et al. 2017

Grasas y Aceites

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SUMMARY:A study was carried out to determine the compatibility of three plant-based shortening mixtures to lard shortening (LD) in terms of microstructure, polymorphic forms, and textural properties. The shortenings of binary, ternary, and quaternary fat mixtures were prepared according to a standard procedure by blending mee fat (MF) with palm stearin (PS) in a 99:1 (w/w) ratio; avocado fat (Avo) with PS and cocoa butter (CB) in a 84:7:9 (w/w) ratio; palm oil (PO) with PS, soybean oil (SBO) and CB in a 38:5:52:5 (w/w) ratio, respectively. The triacylglycerol composition, polymorphic forms, crystal morphology, and textural properties of the shortening were evaluated. This study found that all three plant-based shortenings and LD shortening were similar with respect to their consistency, hardness and compression and adhesiveness values. However, all plant-based shortening was found to be dissimilar to LD shortening with respect to microstructure. KEYWORDS: Lard substitute; Microstructure; Polymorphic forms; Shortenings; Textural properties RESUMEN:Compatibilidad de grasas vegetales formuladas como sustitutas de la manteca: microestructura, formas polimórficas y propiedades texturales. Se realizó un estudio para determinar la compatibilidad de tres shortenings vegetales con manteca (LD) en términos de microestructura, formas polimórficas y propiedades texturales. Los shortenings de las mezclas de grasas binarias, ternarias y cuaternarias se prepararon de acuerdo con un procedimiento estándar mezclando la grasa de mee (MF) con estearina de palma (PS) en una relación de 99:1 (p/p); grasa de aguacate (Avo) con PS y manteca de cacao (CB) en la relación 84:7:9 (p/p); aceite de palma (PO) con PS, aceite de soja (SBO) y CB en la relación 38:5:52:5 (p/p), respectivamente. Se evaluó la composición de triacilgliceridos, las formas polimórficas, la morfología cristalina y las propiedades texturales de las grasas. Este estudio encontró que los tres shortenings a base de plantas y LD fueron similares con respecto a su consistencia, dureza y valores de compresión y adhesividad. Sin embargo, se encontró que todas las grasas a base de plantas eran distintas al shortening de LD con respecto a la microestructura.

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Section: Crystal Morphologysupporting

confidence: 93%

Section: Consistency Of Shortening By Penetratorsupporting

confidence: 92%

Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties

Marikkar¹,

Sahri²,

Bockstaele³

et al. 2017

Grasas y Aceites

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“…After the reaction, however, the curves showed the sigmoid form characteristic of the Avrami model, in which crystallization takes place more slowly 55 . Silva et al 46 also observed a similar effect on isotherms in the interesterification of lard/ soybean oil blends. Table 4 shows the values of τ SFC , SFC max , and the Avrami parameters (and respective coefficients of determination, R 2 ), indicating velocity (k) and mechanism (n) of crystallization, before and after interesterification.…”

Section: Resultsmentioning

confidence: 64%

“…The high standard deviation values for mean crystal diameter, i.e. the high coefficient of variation, are characteristic of crystallized fats when observed using polarized light microscopy 46,47 . The original blends produced spherulite-shaped crystals with maximum diameters from 47.52 to 116.45 μm.…”

Section: Resultsmentioning

confidence: 99%

Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil

et al. 2009

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Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10, 20, 30, 40, and 50% (w/w) FHSBO content were interesterified under the following conditions: 20 min reaction time, 0.4% sodium methoxide catalyst, and 500 rpm stirring speed, at 100°C. The original and interesterified blends were examined for triacylglycerol composition, thermal behavior, microstructure, crystallization kinetics, and polymorphism. Interesterification produced substantial rearrangement of the triacylglycerol species in all the blends, reduction of trisaturated triacylglycerol content and increase in monounsaturated-disaturated and diunsaturated-monosaturated triacylglycerols. Evaluation of thermal behavior parameters showed linear relations with FHSBO content in the original blends. Blend melting and crystallization thermograms were significantly modified by the randomization.Interesterification caused significant reductions in maximum crystal diameter in all blends, in addition to modifying crystal morphology. Characterization of crystallization kinetics revealed that crystal formation induction period (τ SFC ) and maximum solid fat content (SFC máx ) were altered according to FHSBO content in the original blends and as a result of the random rearrangement. Changes in Avrami constant (k) and exponent (n) indicated, respectively, thatas compared with the original blends-interesterification decreased crystallization velocities and modified crystallization processes, altering crystalline morphology and nucleation mechanism. X-ray diffraction analyses revealed that interesterification altered crystalline polymorphism. The interesterified blends showed a predominance of the β′ polymorph, which is of more interest for food applications.

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“…

Para o completo entendimento da reologia de gorduras plásticas, faz-se necessária a caracterização de sua microestrutura, já que gorduras plásticas consistem de uma rede cristalina em uma matriz oleosa contínua (GHOTRA; DYAL; MARANGONI, 1996a).

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Comportamento de cristalização de lipídios estruturados obtidos a partir de gordura do leite e óleo de girassol

Ract¹,

Cotting²,

Poltronieri³

et al. 2010

Ciênc. Tecnol. Aliment.

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O comportamento de cristalização de lipídios tem implicações muito importantes, principalmente no processamento industrial de produtos cujas características físicas dependem em grande parte de cristais de gorduras, como chocolates e margarinas, e separação de gorduras específicas a partir de gorduras naturais através do fracionamento (SATO, 2001;SILVA;ESCOBEDO;GIOIELLI, 2008;DÍAZ GAMBOA;GIOIELLI, 2006). A velocidade de formação dos cristais, o crescimento e as transformações polimórficas são importantes para se determinar o processo e as condições de armazenamento de óleos e gorduras (HERRERA et al., 1998).Para o completo entendimento da reologia de gorduras plásticas, faz-se necessária a caracterização de sua microestrutura, já que gorduras plásticas consistem de uma rede cristalina em uma matriz oleosa contínua (GHOTRA; DYAL; MARANGONI, 1996a). Muitos fatores influenciam a cristalização dos lipídios, especialmente a maneira como estes são resfriados a partir de seu estado líquido, pois quando um óleo é resfriado, uma fase sólida se separa, cuja composição e quantidade dependem principalmente da taxa de resfriamento e das temperaturas inicial e final (ROUSSEAU; HILL; MARANGONI, 1996a;TIMMS, 1995).Marangoni e Rousseau (1998) relacionaram uma série de fatores que influenciam as propriedades das redes cristalinas de gorduras plásticas, entre eles (i) tendência à cristalização, que inclui polimorfismo, tamanho, número, forma e comportamento de agregação dos cristais; (ii) composição química; (iii) proporção sólido/líquido; (iv) intersolubilidade entre os triacilgliceróis; (v) procedimento de cristalização, que inclui taxa de resfriamento, grau de super-resfriamento, tratamento mecânico e temperagem; e (vi) a presença de componentes como fosfolipídios e esteróis.Como a velocidade de nucleação aumenta de forma exponencial com o aumento da supersaturação, enquanto a velocidade de crescimento é linearmente proporcional à supersaturação, o número de cristais aumenta e o tamanho do cristal diminui quando a cristalização ocorre a baixas temperaturas. O resfriamento rápido a baixa temperatura, seguido de agitação intensa leva à formação de cristais pequenos, como os encontrados na margarina. Por outro lado, o resfriamento lento sob agitação suave leva à formação de cristais grandes facilmente visíveis a olho nu. Com agitação AbstractThe aim of this study was to evaluate the crystallization behavior of binary mixtures of milkfat and sunflower oil in different ratios and their respective structured lipids obtained by chemical interesterification. Solid fat content, consistency, softening point and polarized light microscopy were used to analyze the mixtures before and after interesterification. The addition of sunflower oil and the interesterification changed the milkfat crystallization, through the effect of the dilution and rearrangement of the triacylglycerols. Video files in WMV format were made in order to study the crystallization at 20 °C. The videos made it possible to observe crystal structure formation and they re...

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Comportamento de cristalização de lipídios estruturados por interesterificação química de banha e óleo de soja

Cited by 12 publications

References 23 publications

Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties

Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties

Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil

Comportamento de cristalização de lipídios estruturados obtidos a partir de gordura do leite e óleo de girassol

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