Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends
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...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/1253976 |
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| author | Nydia E. Buitimea-Cantúa María Guadalupe Salazar-García Reyna Luz Vidal-Quintanar Sergio O. Serna-Saldívar Refugio Ortega-Ramirez Génesis Vidal Buitimea-Cantúa |
| author_facet | Nydia E. Buitimea-Cantúa María Guadalupe Salazar-García Reyna Luz Vidal-Quintanar Sergio O. Serna-Saldívar Refugio Ortega-Ramirez Génesis Vidal Buitimea-Cantúa |
| author_sort | Nydia E. Buitimea-Cantúa |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-2c7d34683f554de2b0897475b5ff401a |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-2c7d34683f554de2b0897475b5ff401a2025-08-20T03:55:17ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/12539761253976Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil BlendsNydia E. Buitimea-Cantúa0María Guadalupe Salazar-García1Reyna Luz Vidal-Quintanar2Sergio O. Serna-Saldívar3Refugio Ortega-Ramirez4Génesis Vidal Buitimea-Cantúa5Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, 64849 Monterrey, NL, MexicoPrograma de Posgrado en Ciencias y Tecnología de Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n Col. Centro, Postal 1658, 83000 Hermosillo, SON, MexicoPrograma de Posgrado en Ciencias y Tecnología de Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n Col. Centro, Postal 1658, 83000 Hermosillo, SON, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, 64849 Monterrey, NL, MexicoPrograma de Posgrado en Ciencias y Tecnología de Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n Col. Centro, Postal 1658, 83000 Hermosillo, SON, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, 64849 Monterrey, NL, MexicoHigh 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.http://dx.doi.org/10.1155/2017/1253976 |
| spellingShingle | Nydia E. Buitimea-Cantúa María Guadalupe Salazar-García Reyna Luz Vidal-Quintanar Sergio O. Serna-Saldívar Refugio Ortega-Ramirez Génesis Vidal Buitimea-Cantúa Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends Journal of Food Quality |
| title | Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends |
| title_full | Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends |
| title_fullStr | Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends |
| title_full_unstemmed | Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends |
| title_short | Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends |
| title_sort | formulation of zero trans crystalized fats produced from palm stearin and high oleic safflower oil blends |
| url | http://dx.doi.org/10.1155/2017/1253976 |
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