Effects Of Industrial Sorbitan Monolaurate On The Crystallization And Consistency Of Zero Trans-fat From Soybeans

dc.creatorMing
dc.creatorChiu Chih; Goncalves
dc.creatorLireny Ap. G.
dc.date2015-NOV
dc.date2016-06-07T13:18:48Z
dc.date2016-06-07T13:18:48Z
dc.date.accessioned2018-03-29T01:39:08Z
dc.date.available2018-03-29T01:39:08Z
dc.identifier
dc.identifierEffects Of Industrial Sorbitan Monolaurate On The Crystallization And Consistency Of Zero Trans-fat From Soybeans. Wiley-blackwell, v. 117, p. 1754-1761 NOV-2015.
dc.identifier1438-7697
dc.identifierWOS:000364708500009
dc.identifier10.1002/ejlt.201400564
dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1002/ejlt.201400564/epdf
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/242582
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1306280
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionSoybean-based zero trans-fats have been widely used in the production of fat products as an alternative to hydrogenated fats. Recent studies have shown the use of emulsifiers to modify fat crystallization and texture. The main aim of this study was to evaluate the effect of the addition of industrial sorbitan monolaurate (SMLa; from different suppliers) to soybean-based interesterified fat (SIF). The samples were classified as follows: SIF without the addition of SMLa (control) and SIF with 0.5% SMLaA, 0.5% SMLaB, and 0.5% SMLa C. All samples were evaluated based on the following parameters: solid-fat content, isothermal crystallization, thermal behavior, and consistency. The results showed that the addition of SML a influenced the fat crystallization mechanism and texture. In addition, the effects of emulsifiers from different suppliers varied in their intensity. The SMLa B fat was consistent at 15 degrees C. The differences in the results for the analyzed parameters depending on the source may be related to a deviation in the sorbitan ester composition, which may be caused by differences in the chain lengths of the esterified fatty acids and the relative amounts of sorbitan mono-, di-, and tri-esters in the sorbitan molecule. Practical applications: Additives can have a significant effect on the crystallization of fat. It is shown that the effects of industrial emulsifiers from different suppliers vary.
dc.description117
dc.description11
dc.description
dc.description1754
dc.description1761
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFAPESP [2009/53006-0, 2011/17459-0]
dc.description
dc.description
dc.description
dc.languageen
dc.publisherWILEY-BLACKWELL
dc.publisher
dc.publisherHOBOKEN
dc.relationEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
dc.rightsfechado
dc.sourceWOS
dc.subjectFood Applications
dc.subjectOil
dc.subjectMargarine
dc.subjectNetworks
dc.subjectBehavior
dc.subjectKinetics
dc.subjectEsters
dc.subjectBlends
dc.subjectAcids
dc.titleEffects Of Industrial Sorbitan Monolaurate On The Crystallization And Consistency Of Zero Trans-fat From Soybeans
dc.typeArtículos de revistas


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