Crystallization of low saturated lipid blends of palm and canola oils with sorbitan monostearate and fully hydrogenated palm oil

Abstract

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.

Effect of high‐intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels

“…Figure 2 shows the microscopic images of the oleogels. Both MG and HF tended to form needles as reported previously (Barbosa, Cardoso, Ribeiro, Kieckbusch, & Buscato, 2018; da Silva, Arellano, & Martini, 2019a; Giacomozzi et al., 2019; López‐martínez et al., 2014). The needles formed by the MG (MG6:HF0) were visually more organized, connected, and distributed in the crystal network than the needles formed by the HF (MG0:HF6).…”

Granular Crystals in Palm Oil Based Shortening/Margarine: A Review

“…29,30 Due to dilution effect, SFC and the crystallization temperature of these mixtures have downward tendency to the increase of lower melting TAG concentration. 5,49,50…”

“…2,51,56,57 Therefore, some liquid oils (sunflower oil, rapeseed oil and soybean oil) are often blended with hard fat at different ratios to achieve desirable SFC. 5,16,[58][59][60] As a β" tending fat, palm fat is the major hard fat in margarine but it can be replaced by hydrogenated rapeseed oil or hydrogenated soybean oil in some countries. [61][62][63][64] The partial replacement of palm fat by milk fat in the production of shortening/margarine to improve the organoleptic properties is also a common trend of food industry.…”

“…In the formulation of fat based products, palm oils are often combined with other lipid materials such as soybean oil, sunflower oil, rapeseed oil and milk fat through blending to improve texture and organoleptic properties. [5][6][7][8][9][10][11] The presence of these liquid oils and soft fats can contribute to significant change in fat polymorphism, solid fat content (SFC) and melting behaviour of the fat blends but can also cause instability issues of the fat based products, especially in long term storage at low temperature. [12][13][14][15][16] For palm oil based shortenings and margarines, the most prevalent quality deterioration in storage is the appearance of granular crystals resulting in a graininess feeling for customers.…”

Processing and Palm Oil-Based Food Product Development Opportunities In Indonesia

“…Penambahan minyak sawit terhidrogenasi penuh dan sorbitan monostearat membentuk kristal lemak yang lebih padat dengan peningkatan sifat termal dan konsistensinya. Campuran antara 60% minyak kanola dan 40% palm oil menghasilkan lipida terstruktur yang lebih sehat dengan kandungan asam lemak tak jenuh yang tinggi (Barbosa et al 2018).…”