Effect of a stearic sucrose ester (S-170) on polymorphic behavior of sunflower oil stearins

JAIME A RINCON CARDONA; ROBERTO J CANDAL; MARIA L HERRERA

Campinas

Otro; Activity Report 2012 Brasilian Sincrotron Light Laboratory; 2011

CNPEM/LNLS

Sucrose esters (SE) can be used in foods as emulsifiers be-cause they are nontoxic, tasteless, and odorless and are di-gested to sucrose and FA in the stomach. They can also be used in pharmaceuticals and cosmetics and in other products where a nonionic, biodegradable emulsifier is required. In addition to their major function of producing and stabilizing emulsions, SE have numerous other functional roles as textur-izers, film formers, and modifiers of crystallization. Several reports have dealt with the effect of SE on the crystallization behavior of fats, both in bulk and in emulsion systems; how-ever, some of these results may be considered contradictory. In addition, the mechanism of action is still not completely un-derstood. In a previous study we analyzed the effect of other SE, the palmitic SE P-170 on crystallization behavior of milk fat/sunflower oil blends [1]. In that study we found some rela-tionship between the effect on crystallization behavior (delay or acceleration) and the polymorphism of the fat. The aim of the present work was to analyze the effect of S-170 on poly-morphic behavior of sunflower oil stearins during isothermal crystallization with the aim of adding more evidence that im-prove the understanding of the mechanism of action.