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Low sat-structured fats enriched in α-linolenic acid: physicochemical properties and crystallization characteristics

Stahl, Marcella Aparecida, Buscato, Monise Helen Masuchi, Grimaldi, Renato, Cardoso, Lisandro Pavie, Ribeiro, Ana Paula Badan
Journal of food science and technology 2017 v.54 no.11 pp. 3391-3403
alpha-linolenic acid, crystallization, fatty acid composition, heat tolerance, linseed oil, lipid content, microstructure, nutritive value, palm oils, physicochemical properties, plasticity, saturated fatty acids, soybean oil, thermal properties, trans fatty acids
This work sought to obtain and evaluate zero trans-fat reduced in saturated fatty acids, with higher content of unsaturated fatty acids. Palm oil (PO) was used as the reference of zero trans lipid base. Different amounts of linseed oil (LO) were added to PO, obtaining the following blends: 100:0; 80:20; 60:40; 40:60; 20:80 and 0:100 of PO:LO (w/w%), respectively. These blends were added to fully hydrogenated soybean oil (FHSO) as the crystallization modifying agent, and to sorbitan monostearate (SMS) as the structuring element, both at a proportion of 3% to build the structured fractions. The control and the structured blends were evaluated for fatty acid composition, solid fat content, consistency, crystallization kinetics, thermal behavior, microstructure and polymorphism. With the addition of LO to the PO, an increase of up to 80% was observed in the content of alpha-linolenic acid and a reduction of saturated fatty acids to 47% in the blends. FHSO and SMS offered thermal resistance to the blends, with relevant changes in the crystallization kinetics and microstructure, affecting macroscopic characteristics with the increase in consistence. It was possible to obtain a lipid formulation with features of plasticity and enhanced nutritional quality, compatible with several food applications.