STRUCTURATION OF ZERO TRANS AND LOW SAT FATS THROUGH INTERESTERIFICATION PROCESS OF PALM AND CANOLA OILS WITH PHYTOSTEROLS FOR FOOD APPLICATION

Abstract

Oils and fats are raw materials present in the composition of most processed food and they are considered important constituents in a nutritional point of view. According to current recommendations and legislation of the Agência Nacional da Vigilância Sanitária (ANVISA), the lipid matrix should be added to formulations so that the final product exhibit low level of saturated fatty acids (low sat) and absence of fatty acids with trans isomer (zero trans) that are associated with increased cardiovascular diseases. In parallel, in a technological and commercial approach, oils and fats should display appropriate structural and sensorial characteristics for the production and consumer acceptability for the product. Thus, for the fulfilment of legislative requirements and also according to specific industrial, commercial and product identity needs, new fats named zero trans and low sat should be developed. Blends of different lipid raw materials and additives, interesterification and fractionation are examples of some processes applied independently or in association for obtaining zero trans and low sat fats with industrial applicability. In this context, this research project aims to evaluate the phytosterols addition - minor lipid that exhibits natural hypocholesterolemic function - as potential modifiers of the crystal structure of palm and canola oil blends in different proportions. Additionally, it is also proposed to modify these blends through chemical and enzymatic interesterification, separately, as promising techniques for the development of zero trans and low sat fats showing technological feasibility and nutritional functionality.