Effects of processing conditions and emulsifiers addition of crystallization kinetics and polymorphism of cupuassu fat and its fractions. (Timothy L. Mounts Award Winner)

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

Atlanta

Congreso; 2022 AOCS Annual Meeting & Expo; 2022

AOCS. AMERICA OIL CHEMISTS´ SOCIETY

The effects of processing conditions and addition of the sucrose esters S-170 and P-170 on crystallization kinetics and polymorphism of cupuassu fat and its fractions obtained at 29, 26, and 24 °C were study by polarized light microscopy, differential scanning calorimetry, and in situ small-angle (SAXS) and wide angle (WAXS) X-ray scattering using synchrotron light. Polymorphic transitions were followed in real time tempering 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 the conditions selected. β -form was obtained after storage at 25 °C for 3 months. Stearin fraction obtained at 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 showing fractionation in two different solid solutions. β -form crystallized after storage forming crystals with a double-layer arrangement and a characteristic morphology. Addition of sucrose esters S-170 and P-170 allow overcoming these drawbacks since they modified polymorphic behavior, allowing crystallizing S-29 in only one β’-form, and also increased S-29’s β tendency during storage, improving its suitability for applications in chocolate and coatings.