Artículos de revistas
Solid Lipid Microparticles Of Hardfats Produced By Spray Cooling As Promising Crystallization Modifiers In Lipid Systems
Registro en:
Solid Lipid Microparticles Of Hardfats Produced By Spray Cooling As Promising Crystallization Modifiers In Lipid Systems. Wiley-blackwell, v. 117, p. 1733-1744 NOV-2015.
1438-7697
WOS:000364708500007
10.1002/ejlt.201400560
Autor
Lopes
Julice Dutra; Ferreira Grosso
Carlos Raimundo; Calligaris
Guilherme de Andrade; Cardoso
Lisandro Pavie; Basso
Rodrigo Correa; Badan Ribeiro
Ana Paula; Efraim
Priscilla
Institución
Resumen
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Spray cooling (SC) is a simple and quick technique without the use of solvents that can be applied for the production of microparticles of different materials with diameters in the micrometer range. In this work, the SC technique was evaluated to obtain solid lipid microparticles (SLMs) of fully hydrogenated vegetable oils (hardfats) of soybean, cottonseed, palm, and crambe. SLMs were produced using a laboratory-scale SC, varying the temperature of the hardfat (70-85 degrees C), SLM solidification temperature (0 and 24 degrees C), nozzle diameter (0.7-1 mm), and air pressure (1.25-1.75 kgf/cm(2)). The melting point and preferential polymorphisms of the soybean, cottonseed, palm, and crambe hardfats were, respectively, 69.5 degrees C (beta), 63.2 degrees C (beta'), 60.4 degrees C (beta'), and 73.8 degrees C (beta' + beta). The analysis of the morphology and particle size distribution showed that all SLMs had a spherical shape, with mean diameters ranging from 60.15 to 2013.99 mu m (soybean), 101.25 to 302.85 mu m (cottonseed), 56.12 to 2514.32 mu m (palm), and 66.10 to 877.93 mu m (crambe), depending on the process conditions. It was verified that the atomization process changed the polymorphic habit of all hardfats to the alpha form. These results indicate that the SC technique may be applied to obtain SLMs of hardfats. Practical applications: Solid lipid microparticles, which are composed of fully hydrogenated vegetable oils and obtained by the spray cooling technique, have the potential to modulate or optimize conventional fat crystallization processes for several different industrial purposes. 117 11
1733 1744 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) FAPESP [2009/530060]