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

JAIME A RINCON CARDONA; ROBERTO J CANDAL; M. L. HERRERA

Campinas

Congreso; Activity Report 2013 Brasilian Sincrotron Light Laboratory; 2013

LNLS

Sucrose esters (SEs) can be used in foods as emulsifiers because they are nontoxic, tasteless, and odorless and are digested 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, SEs have numerous other functional roles as texturizers, film formers, and modifiers of crystallization of fat systems. Several reports have dealt with the effect of SEs on the crystallization behavior of fats, both in bulk and in emulsion systems; however, some of these results may be considered contradictory. In addition, the mechanism of action is still not completely understood. 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. In that study we found a relationship between the effect of P-170 on crystallization behavior (delay or acceleration) and the polymorphism of the fat system.