Effect of the Stearic Sucrose Ester S-170 on Physical Properties of High Stearic High Oleic Sunflower Oil Stearins

JAIME A RINCON CARDONA; ROBERTO J CANDAL; MARIA LIDIA HERERA

Orlando

Congreso; 106th AOCS Annual Meeting and Industry Showcases; 2015

American Oil Chemists' Society

The effect of the stearic sucrose ester (SE) S-170 on crystallization behavior and polymorphism of two stearins obtained from a new variety of high stearic high oleic sunflower oil was studied by pulsed nuclear magnetic resonance, small and wide angle X-ray scattering using synchrotron light and differential scanning calorimetry. There was always a crystallization temperature below which SE S-170 accelerated crystallization and above which SE S-170 delayed nucleation and growth. The effect of SE S-170 strongly depended on supercooling. It was efficient as a seed for high supercooling (low crystallization temperatures) but this efficiency diminished at low supercooling (temperatures close to the melting point) when few crystals were formed. Depending on crystallization temperature, SE S-170 promoted crystallization of forms with more polymorphic similarity and inhibited occurrence of? forms with unit cells significantly different. SE S-170 significantly diminished total melting enthalpies when the effect was a delay in crystallization. Depending on crystallization temperature, polymorphic forms ?1 and 2 may be obtained as the main polymorphic form. This is very relevant from the technological point of view. Depending on the application, SE S-170 may help obtain the required polymorphic form: ?1 form for spreads and 2 polymorph for chocolate production.