EFFECT OF THE STEARIC SUCROSE ESTER S‐170 ON THE POLYMORPHIC BEHAVIOR OF HIGH  STEARIC HIGH OLEIC SUNFLOWER OIL STEARINS

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

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

Sucrose esters (SEs) can be used in foods as emulsifiers because they are nontoxic, tasteless and odorless. In addition to their major function of producing and stabilizing emulsions, SEs have numerous other functional roles such as modifiers of crystallization of lipids. The aim of the present work was to analyze the effect of the SE S170 on polymorphic behavior of high stearic high oleic sunflower oil stearins during isothermal crystallization with the aim of adding more evidence that improves the understanding of the mechanism of action. Two stearins were analyzed by SAXS and WAXS. S170 effect was strongly dependent on crystallization temperature. At lower temperatures, when the a form was the main polymorphic form present, the effect was acceleration of crystallization. At higher temperatures, where the β?2 form did not crystallize, and stearins crystallized in the β?1 form, the effect was an acceleration of the formation of the a form and a notorious delay of the appeareance of β?1 form. The polymorphic forms with patterns that strongly differ from the S170 pattern, such as the β?2 form, were not able to crystallize under the conditions used in this study. S170 accelerated the polymorphic transition of unstable forms to the β2 form during storage. Taken into account that the β2 form is the required form for confectionary, S‐170 effect is very relevant regarding industrial applications.