Effects of processing conditions and emulsifiers addition on crystallization kinetics and polymorphism of Cupuassu fat and its fractions

HERRERA MARIA LIDIA; MARIA REGINA RAMOS RAMOS; VICTOR ALONSO GARCÍA LONDOÑO; MARTÍNEZ, KARINA DAFNE; MARIA JOSE RODRIGUEZ BATILLER; BORRONI, VIRGINIA; CANDAL, ROBERTO JORGE

Atlanta

Congreso; 2022 AOCS Annual Meeting & Expo; 2022

American Oil Chemists' Society

The effects of processing conditions and addition of the sucrose esters S-170 and P-170 on crystallizationkinetics and polymorphism of cupuassu fat and its fractions obtained at 29, 26, and 24 °C were study bypolarized light microscopy, differential scanning calorimetry, and in situ small-angle (SAXS) and wideangle (WAXS) X-ray scattering using synchrotron light. Polymorphic transitions were followed in real timetempering samples with a thermal cycle or crystallizing them isothermally at different cooling rates. Cupuassu fat and stearin fractions obtained at 26 and 24°C crystallized under the β’-form in theconditions selected. β-form was obtained after storage at 25°C for 3 months. Stearin fraction obtainedat 29°C (S-29) had a complex polymorphic behavior. There was a polymorphic transition from α to β’-form but no transition between β’-forms was observed. They were independent to each other showingfractionation in two different solid solutions. β-form crystallized after storage forming crystals with adouble-layer arrangement and a characteristic morphology. Addition of sucrose esters S-170 and P-170allow overcoming these drawbacks since they modified polymorphic behavior, allowing crystallizing S-29in only one β’-form, and also increased S-29’s β tendency during storage, improving its suitability forapplications in chocolate and coatings.