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

Autores/as

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

Palabras clave:

Aceite de canola, Aceite de palma, Aceite de soja totalmente hidrogenado, Cristalización, Estructuración lipídica, Fitosteroles

Resumen

Los efectos negativos de los ácidos grasos trans y los ácidos grasos saturados en los alimentos ha llevado a cambios progresivos en la legislación de muchos países. Se ha indicado que el uso de agentes estructurantes o modificadores de la cristalización, como triacilgliceroles específicos y componentes lipídicos menores, es la única alternativa viable para obtener grasas bajas saturadas que tienen propiedades compatibles con su aplicación en alimentos. En este contexto, los fitosteroles, productos naturales con acción hipocolesterolémica y moduladores de cristalización de la grasa saturada, se presentan como una reciente opción para estructurar matrices lipídicas. En este trabajo se realizó una caracterización del aceite de soja totalmente hidrogenado y fitoesteroles libres sobre las propiedades físicas y el comportamiento de cristalización de mezclas de aceite de palma/aceite de canola para el desarrollo de bases de grasas cero-trans con bajos niveles de ácidos grasos saturados. Seevaluó la composición química, el índice aterogénico, el perfil de grasa sólida, la microestructura, consistencia, y el comportamiento térmico y polimorfismo.

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