INVESTIGADORES
HERRERA maria lidia
artículos
Título:
Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
Autor/es:
MARÍA LIDIA HERRERA; MARÍA JOSÉ RODRIGUEZ BATILLER; JAIME A RINCON CARDONA; LINA MARCELA AGUDELO LAVERDE; SILVANA MARTINI; ROBERTO JORGE CANDAL
Revista:
FOOD AND BIOPROCESS TECHNOLOGY
Editorial:
SPRINGER
Referencias:
Lugar: Berlin; Año: 2015 vol. 8 p. 1779 - 1790
ISSN:
1935-5130
Resumen:
The new Food and Drug Administration (FDA)announcement makes it even more necessary to find alternativesto trans fats. The effect of cooling rate and temperaturecycles on crystallization behavior and polymorphism of twosolid fractions (stearins) obtained from a new variety of highstearichigh-oleic sunflower oil was studied by pulsed nuclearmagnetic resonance (p-NMR), small-angle X-ray scattering(SAXS), and wide-angle X-ray scattering (WAXS) using synchrotronlight and differential scanning calorimetry (DSC).Two stearins, hard (HS) and soft (SS), were crystallized indifferent processing conditions with the aim of obtaining thepolymorphic forms required for different industrial applications.Data obtained from p-NMR studies showed that forboth stearins, the maximum solid fat content decreased whencrystallization temperature (Tc) increased; besides, crystallizationrate decreased for slower cooling rate and higher Tc.When HS was crystallized at 10 °C/min to 23 °C, it fractionatedand two different β′ forms appeared together which wasnot suitable for processing purposes. SAXS and WAXS patternsindicated that slow cooling (1 or 0.5 °C/min) promotedcrystallization of β′1 polymorph and retarded nucleation andgrowth of β′2 form. Slow cooling also promoted crystallizationof β′1 form at two Tc: 24 and 25 °C. When SS was keptisothermally at 17 °C for 90 min, three polymorphic formsappeared: α, β′1, and β2. Crystallization of the β2 polymorphwas promotedwith slow cooling and temperature cycles. DSCresults were in agreement with X-ray findings. Selecting theproper thermal treatment, it was possible to obtain the β′1form for bakery products or the β2 form for chocolateproduction.
