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

Obtaining Zero trans / Low Sat Fat through Structuration of Fully Hydrogenated Palm Oil.
Karina Martins Barbosa¹; Theo Guenter Kieckbusch²; Monise Helen Masuchi²
¹ Faculty of Applied Sciences - University of Campinas 
² Faculty of Chemical Engineering - University of Campinas
Campinas, Brazil

In recent years, the number of studies showing the deleterious health effects of a diet rich in saturated and trans fatty acids has increased. In this context, the lipid science has pursued economically feasible alternatives for the development of products with reduced levels of these types of fats, but maintaining the same functional and sensory characteristics of conventional products. One of the alternatives proposed for obtaining zero trans and low content in saturated fats is through the use of structuring agents or modifiers of the crystallization process. In this study, samples of palm and canola oil - without trans fatty acids - were blended in the proportions of 100:0; 80:20; 60:40; 40:60; 20:80; 0:100, respectively. Considered as potential structuring agents, 5% of fully hidrogenated palm oil (FHPO) and 2.5% of FHPO with 2.5% sorbitan monostearate (SMS) were separately added to the blends.The samples were evaluated in fatty acid composition, solid fat content, melting point and thermal behavior. As expected, the blends with higher addition of canola oil showed decreased content of saturated fatty acids compared to the pure palm oil. The results observed for the samples with the structuring agents showed an increase in solids content and melting point compared to the  samples with no modifier added. Regarding the thermal behavior of the samples, it was observed that those which received the structuring agents had an increase in the onset temperatures of crystallization compared to the control samples. These results indicate that the new structured fats showed various modifications, suggesting possible novel applications in food.

Keywords: structuring agents, palm oil, canola oil, zero trans fatty acids, low saturated fatty acids.