Abstract
ABSTRACTThe 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 tsfc, t1/2, 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 β´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.
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