Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends
Joint Authors
Serna-Saldívar, Sergio O.
Buitimea-Cantúa, Nydia E.
Salazar-García, María Guadalupe
Vidal-Quintanar, Reyna Luz
Ortega-Ramirez, Refugio
Buitimea-Cantúa, Génesis Vidal
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-11-09
Country of Publication
Egypt
No. of Pages
8
Abstract EN
High intake of trans fat is associated with several chronic diseases such as cardiovascular disease and cancer.
Fat blends, produced by direct blending process of palm stearin (PS) with high oleic safflower oil (HOSO) in different concentrations, were investigated.
The effects of the PS addition (50, 70, or 90%) and the rate of agitation (RA) (1000, 2000, or 3000 rpm) on physical properties, fatty acid profile (FAP), trans fatty acids (TFA), crystal structure, and consistency were researched.
The blend containing 50% of each sort of oil (50% PS/50% HOSO) showed that melting point and features were similar to the control shortening.
The saturated fatty acids (SFA) were higher followed by monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA).
Significant differences in the content of palmitic and oleic acids among blends were observed.
The 50% PS/50% HOSO blend contained higher oleic acid (42.9%) whereas the 90% PS/10% HOSO was higher in palmitic acid (56.9%).
The blending of PS/HOSO promoted the β crystal polymorphic forms.
The direct blending process of equal amounts of PS and HOSO was an adequate strategy to formulate a new zero-trans crystallized vegetable fats with characteristics similar to commercial counterparts with well-balanced fats rich in both omega 3 and omega 6 fatty acids.
American Psychological Association (APA)
Buitimea-Cantúa, Nydia E.& Salazar-García, María Guadalupe& Vidal-Quintanar, Reyna Luz& Serna-Saldívar, Sergio O.& Ortega-Ramirez, Refugio& Buitimea-Cantúa, Génesis Vidal. 2017. Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1175713
Modern Language Association (MLA)
Buitimea-Cantúa, Nydia E.…[et al.]. Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends. Journal of Food Quality No. 2017 (2017), pp.1-8.
https://search.emarefa.net/detail/BIM-1175713
American Medical Association (AMA)
Buitimea-Cantúa, Nydia E.& Salazar-García, María Guadalupe& Vidal-Quintanar, Reyna Luz& Serna-Saldívar, Sergio O.& Ortega-Ramirez, Refugio& Buitimea-Cantúa, Génesis Vidal. Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1175713
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175713