Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend

Monise Helen Masuchi Buscato,Ana Paula Badan Ribeiro,Theo Guenter Kieckbusch,Kamila Ramponi Rodrigues De Godoi,Barbara Gallani Zaia

doi:10.1590/0104-6632.20180351s20160351

Monise Helen Masuchi Buscato, Ana Paula Badan Ribeiro + Show 3 more

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https://doi.org/10.1590/0104-6632.20180351s20160351

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Abstract

Abstract Fat structural modifications promoted by phytosterol addition ( a hypocholesterolemic component ( to palm oil and a mixture of palm oil and canola oilwere evaluated in order to develop fats with reduced saturated fatty acids. Palm oil added with free or esterified phytosterols was investigated in terms of triacylglycerol composition, microstructure, solid fat content, and crystallization behavior before and after chemical interesterification. The addition of 10% of free phytosterols to samples before interesterification built up a denser crystal fat network structure. After interesterification, the free phytosterols lost their structuring ability and behaved as the esterified form. Free phytosterols were subsequently added to blends of palm oil and canola oil (50:50 w/w%) at different concentrations. Consistency measurements and microscopic observation confirmed that, at concentrations of 6, 8, and 10%, the free phytosterols upgraded the fat structure forming a strongly cohesivefat crystal network.

Highlights

Oils and fats are raw materials present in the formulation of most processed food and are considered important nutritional constituents
According to current international health organizations, the lipid matrices in food formulations are recommended to contain low levels of saturated fatty acids and absence of fatty acids with trans isomers, which are associated with increasing cardiovascular diseases (Keys et al, 1965)
The knowledge of the fatty acid composition is useful for anticipating the lipid materials characteristics and their physico-chemical behavior

Summary

Introduction

Oils and fats are raw materials present in the formulation of most processed food and are considered important nutritional constituents. According to current international health organizations, the lipid matrices in food formulations are recommended to contain low levels of saturated fatty acids (low sat) and absence of fatty acids with trans isomers (zero trans), which are associated with increasing cardiovascular diseases (Keys et al, 1965). Along with these nutritional issues, oils and fats should display appropriate structural and sensorial characteristics for the manufacture and for the consumer acceptability of processed food. In compliance with health organizations recommendations and according to specific industrial, commercial and product identification needs, new or alternative zero trans and low sat fats should be developed (Pernetti et al, 2007; Rogers, 2009)

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