Effect of Limonene on Modulation of Palm Stearin Crystallization

被引：13

作者：

Mello, Natalia Aparecida ^{[1
]}

Cardoso, Lisandro Pavie ^{[2
]}

Badan Ribeiro, Ana Paula ^{[1
]}

Bicas, Juliano Lemos ^{[1
]}

机构：

[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn, 80 Monteiro Lobato St,Cidade Univ Zeferino Vaz, BR-13083862 Campinas, SP, Brazil

[2] Univ Estadual Campinas, UNICAMP, Inst Phys Gleb Wataghin, 777 Sergio Buarque de Holanda St, BR-13083859 Campinas, SP, Brazil

来源：

FOOD BIOPHYSICS | 2021年 / 16卷 / 01期

关键词：

Solid fat content; Differential scanning calorimetry; Avrami; Microstructure; Polymorphism; Stearin post-hardening; CHEMICAL INTERESTERIFICATION; POLYMORPHIC BEHAVIOR; CRYSTAL MORPHOLOGY; COCOA BUTTER; HARD FATS; OIL; BLENDS; ADDITIVES; MARGARINE;

D O I：

10.1007/s11483-020-09640-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Due to its hard consistency and low plasticity, palm stearin (PS) has limited industrial applications. As described in the literature, the addition of limonene to lipid systems has been shown to influence their crystallization pattern, such as by softening consistency and accelerating polymorphic transition. The objective of this study was to evaluate different concentrations of limonene (1-10%) added to PS, regarding its crystallization behavior. This study reports that limonene addition was able to reduce solid fat content (SFC) and consistency, and delayed crystallization, with more evidenced effects when the highest concentration of limonene was applied (10%). Microstructure and polymorphism were significantly affected by the highest concentrations (7.5% and 10%), tending to the formation of small crystals and their agglomeration, with acceleration of polymorphism. Blending this fat with limonene may broaden its application, considering softer options of PSs.

引用

页码：1 / 14

页数：14

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