Physicochemical Properties and Polymorphic Behavior of Tropical Fats: Their Potential and Practical Use in Trans-free Food Systems

RAMOS RAMOS, REGINA; GARCIA LONDOÑO, V. A.; BORRONI, VIRGINIA; HERRERA, MARÍA LIDIA

Development of Trans-free Lipid Systems and their Use in Food Products

Royal Society of Chemistry

Año: 2022; p. 119 - 138

Hydrogenated oils have been widely used in the past for their technological properties and low cost. However, trans-fats legislation forced the food industry to reformulate products. In this context, tropical fats gained increasing interest. They are natural sources of symmetrical stearic-richtriacylglycerols (TAGS) useful for chocolate and confection production. In addition, as tropical fats are semi-solid edible vegetable fats, they provide levels of solid fat content (SFC) as a function of temperature that might be suitable for margarine and shortening manufacture.