Sucrose behenate as a crystallization enhancer for soft fats

Abstract

The addition of sucrose behenate for the modification of the physical properties of soft fats, such as soybean oil-based interesterified fat, refined palm oil, and palm mid fraction was studied. The addition of sucrose behenate was verified to affect the crystalline network of fats, changing the hardness and solids profile. The isothermal crystallization behaviors of the fat blends with 1% sucrose behenate were analyzed at 20 and 25 °C. Temperature had a greater effect on the speed of crystallization (k) than the presence of the emulsifier. Sucrose behenate did, however, influence the crystallization mechanism, with changes observed in the Avrami exponent (n). These changes were also observed in the microstructure of the fats. Changes in the polymorphic behavior were observed with the addition of sucrose behenate, such as a possible delay in the α → β transition for interesterified fat, and the initial formation of the β polymorph in palm oil.

Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate

“…The regiospecific distribution of the samples was determined by high-resolution 13 C nuclear magnetic resonance (NMR) spectroscopic analysis of the TAG acyl chains. The analyses were performed on an NMR spectrometer (Bruker Advance DPX 300; Silberstreifen, Rheinstetten, Germany).…”

“…The analyses were performed on an NMR spectrometer (Bruker Advance DPX 300; Silberstreifen, Rheinstetten, Germany). The determination of 13 C was performed at a frequency of 75.8 MHz with a 5-mm multiple nuclear probe operating at 30°C, as previously reported by Vlahov. [15,16] The results are presented as the compositions of oleic and linoleic acids at the sn-2 and sn-1,3 positions of TAGs.…”

“…4d). Domingues et al [13] found that the addition of B-370 (sucrose behenate) promotes the initial formation of polymorph β in PO. In turn, Cerdeira et al [8] found no changes in the polymorphic behavior when the sucrose esters (S-170 and P-170) were added to milk fat.…”

“…In Refs. [9,13], Domingues et al investigated some effects of the sucrose esters S-370 and B-370 on the crystallization properties of interesterified fat and the palm mid fraction, respectively.…”

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

“…This problem has been solved through the addition of polyglycerol fatty acid esters (PGFEs), mainly due to formation of a liquid-crystal-like supramolecular complex structure containing the high-melting DAG fractions and PGFEs (Saitou et al, 2014;Saitou et al, 2017). Other minor components such as phytosterol esters (Daels, Foubert, & Goderis, 2017), sucrose behenate (Domingues, Da Silva, Ribeiro, Chiu, & Gonçalves, 2016), lecithin (Rigolle et al, 2015), and sugar (West & Rousseau, 2017) have also been reported to adjust the crystallization and melting behavior of fats and oils. It should be noted when SLs (for example, MAGs and DAGs) are added as minor components into a TAG system, they show complex promotion or retardation effect on the crystallization and melting behavior, depending on additive type, addition amount, and bulk oil type (Alfutimie, Al-Janabi, Curtis, & Tiddy, 2016;Da Silva et al, 2017;Da Silva, Domingues, Chiu, & Goncalves, 2017b;Tavernier, Moens, Heyman, Danthine, & Dewettinck, 2019a), which has been extensively reviewed (Patel & Dewettinck, 2015b;Smith, Bhaggan, Talbot, & Van Malssen, 2011) and will not be discussed here.…”