Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend

Buscato, Monise Helen Masuchi; Zaia, Barbara Gallani; Godoi, Kamila Ramponi Rodrigues de; Ribeiro, Ana Paula Badan; Kieckbusch, Theo Guenter

doi:10.1590/0104-6632.20180351s20160351

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Brazilian Journal of Chemical Engineering

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Kinetics and Catalysis, Reaction Engineering, and Materials Science • Braz. J. Chem. Eng. 35 (1) • Jan 2018 • https://doi.org/10.1590/0104-6632.20180351s20160351 copy

Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Fat structural modifications promoted by phytosterol addition ( a hypocholesterolemic component ( to palm oil and a mixture of palm oil and canola oilwere evaluated in order to develop fats with reduced saturated fatty acids. Palm oil added with free or esterified phytosterols was investigated in terms of triacylglycerol composition, microstructure, solid fat content, and crystallization behavior before and after chemical interesterification. The addition of 10% of free phytosterols to samples before interesterification built up a denser crystal fat network structure. After interesterification, the free phytosterols lost their structuring ability and behaved as the esterified form. Free phytosterols were subsequently added to blends of palm oil and canola oil (50:50 w/w%) at different concentrations. Consistency measurements and microscopic observation confirmed that, at concentrations of 6, 8, and 10%, the free phytosterols upgraded the fat structure forming a strongly cohesivefat crystal network.

Keywords:
phytosterols; palm oil; canola oil; saturated fatty acids; fat crystal network.

Fatty Acids (%)		Palm oil (PO)	Canola Oil (CO)	PO:CO 50:50 (w/w%)
Lauric acid	C12:0	0.6	0.0	0.3
Myristic acid	C14:0	0.9	0.1	0.5
Palmitic acid	C16:0	40.5	5.0	22.8
Palmitoleic acid	C16:1	0.1	0.3	0.2
Margaric acid	C17:0	0.1	0.1	0.1
Stearic acid	C18:0	4.8	2.7	3.8
Oleic acid	C18:1	43.3	61.5	52.4
Linoleic acid	C18:2	8.7	19.0	13.8
Linolenic acid	C18:3	0.2	8.6	4.4
Araquidic acid	C20:0	0.4	0.8	0.6
Gadoleic acid	C20:1	0.2	1.1	0.6
Behenic acid	C22:0	0.1	0.5	0.3
Erucic acid	C22:1	0.0	0.1	0.1
Lignoceric acid	C24:0	0.1	0.2	0.2
Σ Saturated fatty acids		47.5	9.4	28.5
Σ Unsaturated fatty acids		52.5	90.6	71.5

CN	TAG (%)	PO	POi	POE	POEi	POF	POFi
C46	PPM	0.4 ± 0.1	0.5 ± 0.0	0.4 ± 0.1	0.5 ± 0.1	0.4 ± 0.1	1.0 ± 0.2
C48	PPP	7.9 ± 0.3	8.0 ± 0.1	7.9 ± 0.3	10.3 ± 0.2	7.9 ± 0.3	7.2 ± 0.1
C50	PPS/POP*	32.8 ± 0.3	33.2 ± 0.1	32.8 ± 0.3	30.7 ± 0.2	32.8 ± 0.3	30.3 ± 0.3
C50	PLP	7.3 ± 0.3	6.6 ± 0.3	7.3 ± 0.3	6.2 ± 0.3	7.3 ± 0.3	6.2 ± 0.2
C52	POS/POO*	31.8 ± 0.4	30.5 ± 0.4	31.8 ± 0.4	28.6± 0.6	31.8 ± 0.4	28.8 ± 0.4
	PLO	7.5 ± 0.2	6.4 ± 0.1	7.5 ± 0.2	6.6 ± 0.1	7.5 ± 0.2	6.0 ± 0.0
	PLL	1.8 ± 0.3	2.0 ± 0.2	1.8 ± 0.3	1.4 ± 0.5	1.8 ± 0.3	1.4 ± 0.1
C54	SOO	2.7 ± 0.0	2.5 ± 0.1	2.7 ± 0.0	2.3 ± 0.1	2.7 ± 0.0	2.5 ± 0.1
	OOO	4.7 ± 0.1	4.4 ± 0.2	4.7 ± 0.1	4.2 ± 0.1	4.7 ± 0.1	4.3 ± 0.1
	OLO	1.1 ± 0.1	1.1 ± 0.0	1.1 ± 0.1	0.9 ± 0.1	1.1 ± 0.1	0.9 ± 0.1
Others		2.0 ± 0.6	4.9 ± 0.5	2.0 ± 0.6	8.2 ± 0.3	2.0 ± 0.6	11.4 ± 0.5

	T_onset (°C)
Sample	Peak 1	Peak 2	Peak 3
PO	-	19.44 ± 0.20^a	4.83 ± 1.12^a
POi	-	19.75 ± 0.62^a	5.69 ± 0.84^a
POF	47.39 ± 0.51^a	20.78 ± 0.55^a	4.24 ± 0.80^a
POFi	-	20.07 ± 0.29^a	4.83 ± 0.80^a
POE	-	17.39 ± 0.45^b	3.23 ± 0.67^a
POEi	-	19.76 ± 0.55^a	3.96 ± 1.51^a

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[1] * Corresponding Author: Monise Helen Masuchi Buscato. E-mail: monise.masuchi@gmail.com Phone: +55 (19) 99773 6226