Effects of industrial sorbitan monolaurate on the crystallization and consistency of zero trans‐fat from soybeans

Abstract

Soybean‐based zero trans‐fats have been widely used in the production of fat products as an alternative to hydrogenated fats. Recent studies have shown the use of emulsifiers to modify fat crystallization and texture. The main aim of this study was to evaluate the effect of the addition of industrial sorbitan monolaurate (SMLa; from different suppliers) to soybean‐based interesterified fat (SIF). The samples were classified as follows: SIF without the addition of SMLa (control) and SIF with 0.5% SMLa A, 0.5% SMLa B, and 0.5% SMLa C. All samples were evaluated based on the following parameters: solid‐fat content, isothermal crystallization, thermal behavior, and consistency. The results showed that the addition of SMLa influenced the fat crystallization mechanism and texture. In addition, the effects of emulsifiers from different suppliers varied in their intensity. The SMLa B fat was consistent at 15°C. The differences in the results for the analyzed parameters depending on the source may be related to a deviation in the sorbitan ester composition, which may be caused by differences in the chain lengths of the esterified fatty acids and the relative amounts of sorbitan mono‐, di‐, and tri‐esters in the sorbitan molecule.Practical applicationsAdditives can have a significant effect on the crystallization of fat. It is shown that the effects of industrial emulsifiers from different suppliers vary.The figure shows the peak force of hardness of soybean‐based interesterified fat with added 0.5% sorbitan monolaurate from supplier A (SMLa A), 0.5% sorbitan monolaurate from supplier B (SMLa B), and 0.5% sorbitan monolaurate from supplier C (SMLa C) at 15°C. The parameter showed results of different intensities upon utilization of the same emulsifier from different suppliers.