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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Templating effects of dipalmitin on soft palm mid-fraction crystals

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Teodoro da Silva, Thais Lomonaco [1] ; Fontenele Domingues, Maria Aliciane [2] ; Chiu, Ming Chih [1] ; Guaraldo Goncalves, Lireny Aparecida [1]
Total Authors: 4
[1] Univ Campinas Unicamp, Fac Food Engn, Dept Food Technol, Cidade Univ Zeferino Vaz, POB 6121, BR-13083862 Campinas, SP - Brazil
[2] Fed Univ Sao Carlos UFSCar, Ctr Ciencias Nat CNN, Campus Lagoa do Sino Rodovia Lauri Simoes de Barr, Buri, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF FOOD PROPERTIES; v. 20, n. 1, p. S935-S947, 2017.
Web of Science Citations: 1

The crystallization of lipids has important implications for the industrial processing of food products, such as chocolates, margarines, spreads, confectionery, as well as bakery and dairy products. Thus, blends of soft palm mid-fraction (PMF) and dipalmitin (PP) containing PP of 0.5 g/100 g and 1.0 g/100 g were investigated under stabilization time and conditions for controlling and improving the crystallization step of fat during fat modulation. Crystallization results showed by reducing the Avrami parameters t(sfc), t(1/2), and k, the addition of PP accelerated the crystallization process of PMF. Changes in the crystals morphology observed by polarized light microscopy gave a higher crystallized area and reduced crystals size in the microstructure of the PMF, which was also verified by the increase in melting point and solid fat content (SFC). The addition of PP caused changes in the arrangement of the PMF triacylglycerols (TAGs), by stabilizing the ` stable polymorphic form, thereafter stabilizing the melting profile and the consistency of PMF over time. These results have interesting implications in the fat and oil industry as they allow for the marketing of products with improved crystallization properties and the stabilization of more stable polymorphic forms, expanding the range of applications of slow-crystallizing fats. (AU)

FAPESP's process: 12/10871-6 - Comparative study of the influence of emulsifiers sorbitan esters and sucrose esters on the crystallization behaviour and polymorphism of cocoa butter and lipid model system
Grantee:Monise Helen Masuchi Buscato
Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
FAPESP's process: 09/53006-0 - Modification, control and stabilization of the crystallization and polymorphic behavior of fats, with emphasis in cocoa butter and palm oil
Grantee:Theo Guenter Kieckbusch
Support Opportunities: Research Projects - Thematic Grants