Author: Herr Dr. Amoneit
Last saved by: Saritas, Sevim

Lipid Systems Structured with Sorbitan Monostearate and Fully Hydrogenated Canola Oil: Fatty Acid Composition and Solid Fat Content
Marcella Aparecida Stahl, Glazieli Marangoni de Oliveira, Renato Grimaldi, Ana Paula Badan Ribeiro, University of Campinas, Brazil
Campinas, Brazil

The controversial questions about the trans fatty acids in the diet caused progressive changes in the use of industrial fats in many countries. In response, industries have opted for the replacement of trans fat by lipid bases with functionality equivalent to partially hydrogenated fats, resulting, however, in substantial increase in the content of saturated fatty acids in foods. In this context, the lipid technology aims to define alternatives to limit the saturated fat levels in food available to the population. This study aimed to the development of zero trans lipid bases with low content of saturated fatty acids. Palm oil (PO) was used as a standard reference for zero trans-fat. Different percentages of canola oil (CO) were added to the PO in order to increase the concentration of unsaturated fatty acids, obtaining the following blends: 100:0, 75:25 and 50:50 PO:CO (%w/w). Fully hydrogenated canola oil (FHCO) was used as a modifier of crystallization process; and the emulsifier sorbitan monostearate (SMS) was used as structuring agent for obtaining fat bases in low content of saturated fat acids. These additives were incorporated into the PO:CO blends at a concentration of 3% (%w/w). Analysis of chemical composition of the structured blends showed a maximum reduction of 36.3% in the content of saturated fatty acids. The solid fat content (SFC), evaluated at 25°C, for the blends 100:0, 75:25 and 50:50 PO:CO reached average values ​​of 19.24, 14.04 and 9.71%, respectively, whilst for the corresponding control blends, these SFC values ​​were equal to 13.76, 8.15 and 4.42%. The structured fat bases indicated solid profiles compatible with application in foods, and the FHCO and SMS were effective to increase the SFC in lipid bases with reduced content of saturated fatty acids.