Thermophysical properties of blends composed of Amazonian fats and soybean oil.
Food Res Int
; 177: 113911, 2024 Feb.
Article
en En
| MEDLINE
| ID: mdl-38225148
ABSTRACT
Thermophysical properties of blends composed of soybean oil and fats obtained from fruits and seeds from Brazilian Amazonian region (Murumuru, Tucuma, and Bacuri) were investigated, looking for more sustainable alternatives to the mostly used industrial fats, for applications in product formulation. Fatty acid (FA) and triacylglycerol composition, nutritional indexes, solid fat content (SFC), compatibility, consistency, melting, and crystallization profiles were determined. Soybean oil increased blends' unsaturated FA profile, leading to lower SFC, but higher nutritional quality. Fats' melting profiles were significantly altered with soybean oil addition temperatures decreased with the increase in oil content. Iso-solids diagrams showed that lipids were compatible, which is a technological advantage. SFC and consistency profiles suggested that tucuma and murumuru fats could be used as hardstocks for lipid products, and bacuri fat could be applied in products such as margarine and spreads. Blends could improve fats' spreadability and other technological properties, which is promising for applications in products formulation.
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Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Aceites de Plantas
/
Aceite de Soja
Idioma:
En
Revista:
Food Res Int
Año:
2024
Tipo del documento:
Article
País de afiliación:
Brasil