Free Phytosterols as Consistency and Microstructure Modifiers of Lipid Blends
Kamila Ramponi Rodrigues de Godoi¹, Katrina de Cássia Correa¹, Monise Helen Masuchi², Ana Paula Badan Ribeiro¹ 
1School of Food Engineering, 2School of Chemical Engineering, 
University of Campinas, Campinas, Brazil

According to recent data that shows the health risks of consumption of saturated and trans fatty acids, this research proposed the development of zero trans and low in saturated fatty acids (SFA) lipid blends. In this context, blends of palm oil (PO) - as a standard of zero trans fat - and canola oil (CO) - rich in unsaturated fatty acids - were produced with the following proportions: 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100, respectively. Free phytosterols (FP), with hypocholesterolemic functionality, and fully hydrogenated soybean oil (FHSO) were added to the blends as structuring agents, in concentrations of 10% (w/w) of FP and 5% (w/w) of FHSO with 10% (w/w) of FP. Considering the SFA content, the sample with 0:100 of PO:CO showed a decrease of 39.6% compared to the sample with no canola oil addition (100:0 - PO:CO). The consistency of blends without the modifiers showed proportional increase with PO concentration and was intensified with the addition of both structuring agents systems – FP and FP/FHSO. However, for the mixtures 100:0, 80:20 and 60:40 (PO:CO) only added with FP, the increase of consistency was higher than for the blends with FHSO and FP together, showing that FP was efficient as a structure modifier, not presenting synergism with FHSO. Through microstructure observation, the samples 100:0, 80:20 and 60:40 showed compatible results with consistency and relevant structural modifications were observed as particle diameter reduction, increase in the number of the crystals and decrease of liquid oil. Therefore, low saturated lipid blends for food application were developed through the efficient structuring modification induced by free phytosterols addition.