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Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods

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Abstract

The new Food and Drug Administration (FDA) announcement makes it even more necessary to find alternatives to trans fats. The effect of cooling rate and temperature cycles on crystallization behavior and polymorphism of two solid fractions (stearins) obtained from a new variety of high-stearic high-oleic sunflower oil was studied by pulsed nuclear magnetic resonance (p-NMR), small-angle X-ray scattering (SAXS), and wide-angle X-ray scattering (WAXS) using synchrotron light and differential scanning calorimetry (DSC). Two stearins, hard (HS) and soft (SS), were crystallized in different processing conditions with the aim of obtaining the polymorphic forms required for different industrial applications. Data obtained from p-NMR studies showed that for both stearins, the maximum solid fat content decreased when crystallization temperature (T c ) increased; besides, crystallization rate decreased for slower cooling rate and higher T c . When HS was crystallized at 10 °C/min to 23 °C, it fractionated and two different β′ forms appeared together which was not suitable for processing purposes. SAXS and WAXS patterns indicated that slow cooling (1 or 0.5 °C/min) promoted crystallization of β′1 polymorph and retarded nucleation and growth of β′2 form. Slow cooling also promoted crystallization of β′1 form at two T c : 24 and 25 °C. When SS was kept isothermally at 17 °C for 90 min, three polymorphic forms appeared: α, β′1, and β2. Crystallization of the β2 polymorph was promoted with slow cooling and temperature cycles. DSC results were in agreement with X-ray findings. Selecting the proper thermal treatment, it was possible to obtain the β′1 form for bakery products or the β2 form for chocolate production.

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Acknowledgments

This work was supported by the National Research Council of Argentina (CONICET) through Project PIP 11220110101025, by the National Agency for the Promotion of Science and Technology (ANPCyT) through Project PICT 2013-0897, by the University of Buenos Aires through Project 20020130100136BA, and by the Synchrotron Light National Laboratory (LNLS, Campinas, Brazil) through project D11A-SAXS1-15140.

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Authors and Affiliations

  1. Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad de Buenos Aires, Facultad de Ingeniería, Av. Las Heras 2214, C1127AAR, Buenos Aires, Argentina

    María L. Herrera, María J. Rodríguez-Batiller & Lina M. Agudelo-Laverde

  2. Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, 1650, San Martín, Provincia de Buenos Aires, Argentina

    Jaime A. Rincón-Cardona & Roberto J. Candal

  3. Instituto de Química Inorgánica, Medio Ambiente y Energía (INQUIMAE), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad de Buenos Aires, 1428 Ciudad Universitaria, Buenos Aires, Argentina

    Jaime A. Rincón-Cardona & Roberto J. Candal

  4. Department of Nutrition Dietetics and Food Sciences, Utah State University, 84322, Logan, UT, USA

    Silvana Martini

Authors
  1. María L. Herrera
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  2. María J. Rodríguez-Batiller
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  3. Jaime A. Rincón-Cardona
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  4. Lina M. Agudelo-Laverde
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  5. Silvana Martini
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  6. Roberto J. Candal
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Correspondence to María L. Herrera.

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Herrera, M.L., Rodríguez-Batiller, M.J., Rincón-Cardona, J.A. et al. Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods. Food Bioprocess Technol 8, 1779–1790 (2015). https://doi.org/10.1007/s11947-015-1535-7

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