Please use this identifier to cite or link to this item: https://ri.unsam.edu.ar/handle/123456789/982
Title: Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
Authors: Herrera, Maria Lidia 
Rodríguez Batiller, María Jose 
Rincón Cardona, Jaime A. 
Agudelo Laverde, Lina Marcela 
Martini, Silvana 
Candal, Roberto Jorge 
Keywords: HIGH-STEARIC HIGH-OLEIC SUNFLOWER OIL STEARINS;TRANS ALTERNATIVES;COOLING RATE;TEMPERATURE CYCLES;SYNCHROTRON RADIATION XRAY SCATTERING
Issue Date: Aug-2015
Publisher: Springer
Source: Herrera, M. L.; Rodríguez Batiller, M. J.; Rincón Cardona, J. A.; Agudelo Laverde, L. M.; Martini, S.; et al. (aug 2015). Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods; Springer; Food and Bioprocess Technology; 8; (8) 1779-1790
Abstract: 
The new Food and Drug Administration (FDA) announcement makes it even more necessary to find alternatives to trans fats. The effect of cooling rate and temperature cycles on crystallization behavior and polymorphism of two solid fractions (stearins) obtained from a new variety of high-stearic high-oleic sunflower oil was studied by pulsed nuclear magnetic resonance (p-NMR), small-angle X-ray scattering (SAXS), and wide-angle X-ray scattering (WAXS) using synchrotron light and differential scanning calorimetry (DSC). Two stearins, hard (HS) and soft (SS), were crystallized in different processing conditions with the aim of obtaining the polymorphic forms required for different industrial applications. Data obtained from p-NMR studies showed that for both stearins, the maximum solid fat content decreased when crystallization temperature (T c ) increased; besides, crystallization rate decreased for slower cooling rate and higher T c . When HS was crystallized at 10 °C/min to 23 °C, it fractionated and two different ?? forms appeared together which was not suitable for processing purposes. SAXS and WAXS patterns indicated that slow cooling (1 or 0.5 °C/min) promoted crystallization of ??1 polymorph and retarded nucleation and growth of ??2 form. Slow cooling also promoted crystallization of ??1 form at two T c : 24 and 25 °C. When SS was kept isothermally at 17 °C for 90 min, three polymorphic forms appeared: ?, ??1, and ?2. Crystallization of the ?2 polymorph was promoted with slow cooling and temperature cycles. DSC results were in agreement with X-ray findings. Selecting the proper thermal treatment, it was possible to obtain the ??1 form for bakery products or the ?2 form for chocolate production
URI: https://ri.unsam.edu.ar/handle/123456789/982
ISSN: 1935-5130
Rights: info:eu-repo/semantics/restrictedAccess
Appears in Collections:Artículos de investigadores

Files in This Item:
File Description SizeFormat Existing users please
Food and Bioprocess Technology, 2015 8(8) 1779-1790.pdfArtículo con publicación restringida por embargo1.32 MBAdobe PDF    Request a copy
Show full item record

Page view(s)

34
checked on May 3, 2024

Google ScholarTM

Check


This item is licensed under a Creative Commons License Creative Commons