Produção, caracterização e aplicação de micropartículas de óleos totalmente hidrogenados como sementes de cristalização em sistemas lipídios compostos por óeo de palma

Abstract

The technique of seeding is a option for the oils and fats industry to adapt to the physical characteristics of oils adding nutritional improvements and desirable consistency, expanding its application. This research refers to production of fully hydrogenated oils (FHO) by spray drying with maltodextrina (MD) and modified corn starch-OSA (MCS) as wall materials to obtain possible seeds of crystallization. FHO of palm and soybean were used in different proportions. These particles were evaluated by mean diameter (7.8-10.5 μm), efficiency of encapsulation (61.8-89.6%), polymorphism (maintained the original polymorphism corresponding material filling) and morphological characteristics (spherical form with some surface depression). In palm oil application, these particles induced crystallization and formed an homogeneous and dense crystal network with few agglomerates. FHO of soybean microencapsulated (45%) in MD and MCS inhibited the formation of the β polymorph in palm oil. The FHO microencapsulated with smaller amount of filled material (30%) acted as seeding and polymorphic transition to influence the β form, although it partially released the filled material in applications. FHO of soybean microencapsulated (30%) in MCS was applied in palm oil with sugar systems, enhancing the texture and the reduction of oil exudation. FHO of soybean microencapsulated (45%) with MCS and with MD were applied in W/O emulsion, in which these particles were structural network and stabilizers. In general, the particles produced using MCS as wall material and FHO of soybean as filling material showed better performance. The arrangement of the dispersion throughout the FHO crystals present in the particles allowed the formation of a more homogeneous crystal lattice, accelerating the crystallization process, increasing palm oil consistency in the applied mean. In specific means, it favored stability in relation to the separation of emulsions phase, such as margarines and creams, reducing exudation oil in hydrophobic anhydrous systems, such as fillings of cookies and candies, which is a very undesirable product quality problem. Furthermore, the use of these particles promotes consistency and temperature variation stability containing no trans fatty acids. These particles can serve as a carrier for nutraceutical lipophilic compounds if they were microencapsulated together with the FHO. Therefore these particles, which are in the powder form, can perform technological and nutritional functions allowing ease handling, storage and application.

Micropartículas lipídicas contendo oleoresina de casca de canela (Cinnamomum zeylanicum & cassia L.)

“…Durante este processo de cristalização ocorre o empacotamento, onde as unidades individuais de moléculas de triacilglicerol se arranjam entre si formando uma estrutura tridimensional regular (deMAN, 1992;MASCARENHAS, 2015). O crescimento de cristais ocorre quando a matriz lipídica é submetida ao resfriamento e núcleos estáveis se formam na O empacotamento de gorduras sólidas, onde há predominância de ácidos graxos saturados, ocorre de maneira mais organizada.…”

“…Além disso, esses cristais são maiores (> 50 µm) que os β' (3 a 5 µm), o que diminui a qualidade do pó, gerando um produto mais granuloso. Já os cristais na forma β' apresentam maior funcionalidade uma vez que permitem uma melhor acomodação do ativo nas MLS e são mais interessantes no ponto de vista da aplicação em alimentos, pois proporcionam textura mais suave e cremosa (MASCARENHAS, 2015;O'BRIEN, 2004;MÜLLER et al, 2002a).…”