Avances recientes en la formulación de grasas a base de plantas como sustituto de la manteca de cerdo
DOI:
https://doi.org/10.3989/gya.0439211Palabras clave:
Análisis térmico, DSC, Estearina de palma, Grasa de aguacate, Manteca de cacao, Sustituto de manteca de cerdoResumen
La manteca de cerdo es una de las grasas animales que se utiliza principalmente como manteca y como medio para freír. Las prohibiciones religiosas y las percepciones de salud negativas con respecto a las grasas animales han causado preocupación sobre el consumo de manteca de cerdo entre las comunidades que viven en todo el mundo. Se han realizado varios esfuerzos de investigación, en el pasado, para formular grasas y mantecas vegetales como sustitutos de la exclusión de la manteca de cerdo de los alimentos. Esto eventualmente ayudaría a los países a regularizar las formulaciones de alimentos de acuerdo con el cumplimiento religioso. Como todavía no se ha descubierto en la naturaleza la existencia de una sola grasa vegetal como sustituto de la manteca de cerdo, los investigadores intentaron estudiar esta posibilidad mezclando grasas y aceites nativos como grasa enkabang, aceite de canola, aceite de guayaba, aceite de palma, estearina de palma, aceite de soja y manteca de cacao como materia prima. Se evaluó la compatibilidad del sucedáneo de grasas vegetales formuladas con la manteca de cerdo en términos de composición química y propiedades termofísicas. Las mantecas vegetales formuladas y la manteca vegetal eran simplemente grasas plásticas basadas en su valor de consistencia y la existencia de polimorfos de las formas β ‘y β de las cuales la forma β’ era dominante. También se compararon las propiedades funcionales de las mantecas vegetales formuladas y la manteca de cerdo en la formulación de galletas. Aunque se ha realizado una cantidad considerable de trabajo durante la última década, apenas hubo discusión sobre los pros y los contras de los enfoques utilizados para la selección de materias primas y los criterios adoptados en la evaluación de los productos formulados. Por tanto, esta revisión pretendía aportar una actualización del avance de los estudios en relación con estos dos aspectos.
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