Effect of sucrose esters on polymorphic behavior and crystallization kinetics of cupuassu fat and its fractions

Abstract

Polymorphism of natural fats is very important in the food industry since it is related to macroscopic properties of final products, including texture, color and appearance. The effect of addition of sucrose esters on crystallization kinetics and polymorphic behavior of cupuassu fat (CF) and its stearin fractions obtained by dry fractionation at 29°C (S‐29), 26 (S‐26), and 24 (S‐24) was studied by polarized light microscopy, differential scanning calorimetry, and small and wide angle X‐ray scattering. In situ experiments were performed in real‐time using synchrotron radiation as the light source. Sucrose esters S‐170 and P‐170 shortened induction times of crystallization, acting as a seed even at low supercooling. In addition to the kinetic effects, S‐170 modified polymorphic behavior. Depending on processing conditions used (under thermal cycles or isothermal storage), it promoted crystallization in a specific polymorphic form: β′2 (CF and its stearins) or β2 (S‐29). Crystallization in a stable and unique β′‐form makes CF and its stearins a good alternative to trans‐fats. With the addition of sucrose ester S‐170, S‐29's increased tendency to crystallize in β2‐form extends its applications in chocolate and coatings.

Small-Angle X-ray Scattering (SAXS) Used for the Identification of Nicomorphine Polymorphic Changes at the Early Stage to Avoid Varied Stability and Possible Side Effects

“…Therefore, the message of this paper is simply to show that the use of additional non-standard methods with extended resolution scale for structure quality (such as SAXS) can be very useful for detecting such objections in the drug and thereby avoiding possible side effects of the drug in human body. The fact is that SAXS is also used like WAXS, XRD or other methods [ 17 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 ] in the study of polymorphism [ 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 ,…”

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

“…However, in some systems and especially in pure TAGs, the microstructure may vary with processing conditions, giving more than one morphology for the same polymorphic form (Kellens et al, 1992). When more than one polymorphic form co-crystallized in a fat system, the obtained images may not be conclusive and X-ray studies would be necessary to confirm the polymorphic forms present (Rodríguez-Negrette et al, 2022).…”

“…Despite its cocrystallization tendency, the stearin obtained at 29 C may be crystallized in only one β 0 form, the β 0 1 -form, at crystallization temperatures higher than 23 C. The disadvantage for chocolate production is that this form always transformed into the β 1 polymorph. However, the crystallization of the β 2 -form may be induced by the addition of an emulsifier such as the stearic sucrose ester S-170 (Rodríguez-Negrette et al, 2022). When cupuassu stearin obtained at 29 C was further fractionated at 26 C, the obtain solid contained lower amounts of arachidic and behenic TAGs than the stearin crystallized at 29 C and lower contents of liquid TAGs than cupuassu fat.…”

From Nucleation to Fat Crystal Network: Effects of Stearic–Palmitic Sucrose Ester on Static Crystallization of Palm Oil

“…Other studies have been performed, where the effect of SEs on different fat matrices was investigated: a high melting milk-fat fraction [20], blends of a milk-fat fraction and sunflower oil [21], tristearin [22], cocoa butter [23], sunflower stearins [24] and cupuassu fat [25], all at varying concentrations of 0.5-5 wt%. Most recent research focuses on SE applications in whipped cream [26][27][28][29].…”