Effects of addition of emulsifiers in the crystalline properties of palm olein and coconut oil

Abstract

The crystallization behavior of lipids has important implications in the industrial processing of food products whose physical characteristics depend largely on fat crystals. The stability of many processed products is dictated by changes in the physical state of fats and changes in crystallization processes. In the Brazilian industry, the crystallization behavior problems due to the unsuitability of fat fractions are numerous and aggravated primarily by regional differences in climate and conditions of transport and storage. Recent scientific studies show that lipids minority (LM) affect crystallization and can promote or inhibit it by adding or removing them. In view of the exposure, two semi-solid fats (palm olein and coconut oil)were selected, which have great potential to be used as fatty ingredients in the food industry. This work aims to propose the study of changes in the crystallization of palm olein and coconut oil after the addition of commercial emulsifiers containing predominantly MAGs. To this objective will be prepared mixtures between palm olein and coconut oil with two commercial emulsifiers (EM1 and EM2) in different proportions (1 and 3%). The effects of adding LMs will be observed by the characterization of mixtures through melting point, triacylglycerol composition, crystallization kinetics, and thermal behavior. This project is linked to the project FAPESP Post-Doc titled "Polymorphism and crystallization behavior of lipid systems containing triglycerides added diglycerides and monoglycerides" process in 2011/0111-1, led by Dr. Roberta Silva, under the supervision of Professor. Dr. Luiz Antonio Gioielli.(AU)