Physical properties of Amazonian fats and oils and their blends

Ericsem Pereira; Marcela Cravo Ferreira; Klicia Araújo Sampaio; Renato Grimaldi; Antonio José de Almeida Meirelles; Guilherme José Maximo

doi:10.1016/j.foodchem.2018.11.016

Physical properties of Amazonian fats and oils and their blends

Food Chem. 2019 Apr 25:278:208-215. doi: 10.1016/j.foodchem.2018.11.016. Epub 2018 Nov 2.

Authors

Ericsem Pereira¹, Marcela Cravo Ferreira¹, Klicia Araújo Sampaio², Renato Grimaldi³, Antonio José de Almeida Meirelles⁴, Guilherme José Maximo⁵

Affiliations

¹ Laboratory of Extraction, Applied Thermodynamics and Equilibrium - EXTRAE, School of Food Engineering, University of Campinas, 80 Monteriro Lobato Street, 13083-062 Campinas, Brazil.
² Laboratory of Extraction, Applied Thermodynamics and Equilibrium - EXTRAE, School of Food Engineering, University of Campinas, 80 Monteriro Lobato Street, 13083-062 Campinas, Brazil. Electronic address: klicias@unicamp.br.
³ Fats and Oils Laboratory, School of Food Engineering, University of Campinas, 957-1017 Bertrand Russel Street, 13083-861 Campinas, Brazil. Electronic address: grimaldi@fea.unicamp.br.
⁴ Laboratory of Extraction, Applied Thermodynamics and Equilibrium - EXTRAE, School of Food Engineering, University of Campinas, 80 Monteriro Lobato Street, 13083-062 Campinas, Brazil. Electronic address: tomze@unicamp.br.
⁵ Laboratory of Extraction, Applied Thermodynamics and Equilibrium - EXTRAE, School of Food Engineering, University of Campinas, 80 Monteriro Lobato Street, 13083-062 Campinas, Brazil. Electronic address: maximo@unicamp.br.

PMID: 30583364
DOI: 10.1016/j.foodchem.2018.11.016

Abstract

Considering their diversity, this work evaluated physical properties of Amazonian fats/oils (murumuru, tucuma kernel, bacuri, pracaxi, patawa, and Brazil nut). Solid fat content (SFC) curves and crystallization/melting profiles were determined. We also explored the possibilities of combining these lipids into blends to improve their nutritional and technological aspects. Patawa, pracaxi, and Brazil nut oils presented high levels of mono- and polyunsaturated fatty acids, displaying low atherogenicity and thrombogenicity indexes (0.10 and 0.18; 0.23 and 0.70; 0.20 and 0.42), respectively. The SFC curves showed that murumuru fat could be used as a cocoa butter replacer, whereas bacuri fat was found to be a promising alternative to hydrogenated oils in shortenings and spreads formulations. The blends expanded fats' melting ranges and enriched their fatty acid compositions from a nutritional standpoint. This work shows that these fats, oils and their blends may be suitable for developing new products in the food industry.

Keywords: Crystallization; DSC; Fat blends; Melting; Quality parameters; Viscosity.

MeSH terms

Fats / chemistry*
Food Industry
Hydrogenation
Physical Phenomena*
Plant Oils / chemistry*

Substances

Fats
Plant Oils