EFFECT OF COOLING RATE ON POLYMORPHIC BEHAVIOR OF SUNFLOWER OIL STEARINS

HERRERA, MARÍA L; RINCÓN CARDONA, JAIME A.; CANDAL, ROBERTO J.

Congreso; 24th Annual Users Meeting (RAU); 2014

Many factors influence lipid crystallization: cooling rate, initial and final temperatures, agitation rate, cycling, aging, and triacylglycerol organization. Kinetics of crystallization is important in the food industry to produce the desired product characteristics. The aim of this work was to study the effects of cooling rate on polymorphism in two high stearic high oleic sunflower oil stearins (soft and hard), following crystallization behavior by SAXS, WAXS and NMR. The type of polymorphic forms and the kinetics of polymorphic transformations were quantified cooling the samples at three different rates: 0.5, 1, and 10°C/min or applying several heating/cooling cycles. Selected crystallization temperatures (T) were 5, 16, 17, 18.5, and 19°C for soft stearin and 10, 21, 22, 23, 24, and 25°C for hard stearin.