Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat

K. R.R. Godoi; R. C. Basso; M. H.M. Buscato; L. P. Cardoso; T. G. Kieckbusch; A. P.B. Ribeiro

doi:10.3989/gya.0226171

Authors

K. R.R. Godoi Departament of Food Technology, School of Food Engineering, University of Campinas https://orcid.org/0000-0003-4115-0710
R. C. Basso Institute of Science and Technology, Federal University of Alfenas https://orcid.org/0000-0002-1714-8322
M. H.M. Buscato School of Chemical Engineering, University of Campinas https://orcid.org/0000-0002-9053-6110
L. P. Cardoso Department of Applied Physics, Institute of Physics, University of Campinas https://orcid.org/0000-0003-3910-2293
T. G. Kieckbusch School of Chemical Engineering, University of Campinas https://orcid.org/0000-0003-3074-8581
A. P.B. Ribeiro Departament of Food Technology, School of Food Engineering, University of Campinas https://orcid.org/0000-0002-6532-1265

DOI:

https://doi.org/10.3989/gya.0226171

Keywords:

Canola oil, Crystallization, Fully hydrogenated soybean oil, Lipid structuring, Palm oil, Phytosterols

Abstract

The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specific triacylglycerol and minor lipids have been indicated as the only viable alternative for obtaining low saturated fats with properties which are compatible with food application. In this context, phytosterols, natural products with hypocholesterolemic action, and hard fat-crystallization modulators, present a new option for structuring lipid matrices. This work characterized the effects of fully hydrogenated soybean oil and free phytosterols on the physical properties and crystallization behavior of palm oil and canola oil blends for the development of zero trans-fat bases with low levels of saturated fatty acids. The systems were evaluated for chemical composition, atherogenic index, solid fat profiles, microstructure, consistency, thermal behavior and polymorphism.

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