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Low sat-structured fats enriched in α-linolenic acid: physicochemical properties and crystallization characteristics

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Abstract

This work sought to obtain and evaluate zero trans-fat reduced in saturated fatty acids, with higher content of unsaturated fatty acids. Palm oil (PO) was used as the reference of zero trans lipid base. Different amounts of linseed oil (LO) were added to PO, obtaining the following blends: 100:0; 80:20; 60:40; 40:60; 20:80 and 0:100 of PO:LO (w/w%), respectively. These blends were added to fully hydrogenated soybean oil (FHSO) as the crystallization modifying agent, and to sorbitan monostearate (SMS) as the structuring element, both at a proportion of 3% to build the structured fractions. The control and the structured blends were evaluated for fatty acid composition, solid fat content, consistency, crystallization kinetics, thermal behavior, microstructure and polymorphism. With the addition of LO to the PO, an increase of up to 80% was observed in the content of alpha-linolenic acid and a reduction of saturated fatty acids to 47% in the blends. FHSO and SMS offered thermal resistance to the blends, with relevant changes in the crystallization kinetics and microstructure, affecting macroscopic characteristics with the increase in consistence. It was possible to obtain a lipid formulation with features of plasticity and enhanced nutritional quality, compatible with several food applications.

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Acknowledgements

The authors are grateful for the financial support received from the Brazilian Fundo de Apoio ao Ensino, à Pesquisa e à Extensão (Project PAPDIC–FAEPEX–Proc. 1413).

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Authors and Affiliations

  1. School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil

    Marcella Aparecida Stahl, Renato Grimaldi & Ana Paula Badan Ribeiro

  2. School of Chemical Engineering, University of Campinas, Campinas, São Paulo, Brazil

    Monise Helen Masuchi Buscato

  3. Institute of Physics Gleb Wataghin, University of Campinas, Campinas, São Paulo, Brazil

    Lisandro Pavie Cardoso

Authors
  1. Marcella Aparecida Stahl
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  2. Monise Helen Masuchi Buscato
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  3. Renato Grimaldi
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  4. Lisandro Pavie Cardoso
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  5. Ana Paula Badan Ribeiro
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Correspondence to Marcella Aparecida Stahl.

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Stahl, M.A., Buscato, M.H.M., Grimaldi, R. et al. Low sat-structured fats enriched in α-linolenic acid: physicochemical properties and crystallization characteristics. J Food Sci Technol 54, 3391–3403 (2017). https://doi.org/10.1007/s13197-017-2780-8

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