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Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil

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Abstract

Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10, 20, 30, 40, and 50% (w/w) FHSBO content were interesterified under the following conditions: 20 min reaction time, 0.4% sodium methoxide catalyst, and 500 rpm stirring speed, at 100 °C. The original and interesterified blends were examined for triacylglycerol composition, thermal behavior, microstructure, crystallization kinetics, and polymorphism. Interesterification produced substantial rearrangement of the triacylglycerol species in all the blends, reduction of trisaturated triacylglycerol content and increase in monounsaturated–disaturated and diunsaturated–monosaturated triacylglycerols. Evaluation of thermal behavior parameters showed linear relations with FHSBO content in the original blends. Blend melting and crystallization thermograms were significantly modified by the randomization. Interesterification caused significant reductions in maximum crystal diameter in all blends, in addition to modifying crystal morphology. Characterization of crystallization kinetics revealed that crystal formation induction period (τ SFC) and maximum solid fat content (SFCmáx) were altered according to FHSBO content in the original blends and as a result of the random rearrangement. Changes in Avrami constant (k) and exponent (n) indicated, respectively, that—as compared with the original blends—interesterification decreased crystallization velocities and modified crystallization processes, altering crystalline morphology and nucleation mechanism. X-ray diffraction analyses revealed that interesterification altered crystalline polymorphism. The interesterified blends showed a predominance of the β′ polymorph, which is of more interest for food applications.

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Acknowledgments

The authors would like to thank the Brazilian Agencies FAPESP and CNPq for the financial support.

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Authors and Affiliations

  1. Food Technology Department, Faculty of Food Engineering, State University of Campinas-UNICAMP, Bertrand Russel street, C.P. 6091, 13083-970, Campinas, SP, Brazil

    Ana Paula Badan Ribeiro, Renato Grimaldi & Lireny A. Guaraldo Gonçalves

  2. Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo-USP, 05508-900, São Paulo, SP, Brazil

    Luiz Antonio Gioielli

  3. Social Sciences, Health and Technology Center, University of Maranhão-UFMA, 65900-410, Imperatriz, MA, Brazil

    Adenilson Oliveira dos Santos

  4. Institute of Physics Gleb Wataghin, State University of Campinas-UNICAMP, C.P. 6165, 13083-970, Campinas, SP, Brazil

    Lisandro Pavie Cardoso

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  1. Ana Paula Badan Ribeiro
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Correspondence to Ana Paula Badan Ribeiro.

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Ribeiro, A.P.B., Grimaldi, R., Gioielli, L.A. et al. Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil. Food Biophysics 4, 106–118 (2009). https://doi.org/10.1007/s11483-009-9106-y

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