Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins

Autores
Rincón Cardona, Jaime A.; Martini, Silvana; Candal, Roberto Jorge; Herrera, Maria Lidia
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The polymorphic phases of two high stearic high oleic (HSHO) sunflower oil stearins obtained by dry and solvent fractionation of the oil with the aim of use them as trans fat replacers or cocoa butter equivalent were studied by performing in situ isothermal crystallization studies following the appearance of polymorphic forms by X-ray using synchrotron radiation. Thermal behavior, equilibrium and actual isothermal solid fat content and morphology of phases were also analyzed. Three polymorphic forms were observed when samples were crystallized at 10 °C/min to different crystallization temperatures (Tc): α, β'2, and β'1. The α form was the first polymorph obtained at all temperatures used and in the opposite way expected, at most crystallization temperatures it did not disappear when β'2 or β'1 forms appeared. β'2 form crystallized below 16 or 23 °C for soft and hard stearins, respectively. Above those temperatures, the obtained polymorph was the β'1 form. The β polymorphs were not obtained during the times selected for isothermal crystallization. However, β2 form appeared at least after 6 h at Tc while after 48 h of storage at 25 °C the β1 polymorph was the main form. The β2 polymorphic form, which is required for chocolate manufacture, has a very short life and was isolated from β1 by applying cooling/reheating cycles. The β1 form was the most frequently observed. Therefore, processing conditions must be carefully controlled to obtain the desired polymorphic form during product manufacturing. This study provides full characterization and quantification of polymorphic phases of HSHO stearins in real time. Results from this study will help optimize processing conditions for the use of HSHO stearins in industrial applications as trans fat replacers and cocoa butter equivalents.
Fil: Rincón Cardona, Jaime A.. Universidad Nacional de San Martín. Instituto de Investigación E Ingeniería Ambiental; Argentina
Fil: Martini, Silvana. State University Of Utah; Estados Unidos
Fil: Candal, Roberto Jorge. Universidad Nacional de San Martín; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Herrera, Maria Lidia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
Materia
Polymorphism
Microstructure
Thermal Behavior
Isothermal Crystallization
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/7389
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearinsRincón Cardona, Jaime A.Martini, SilvanaCandal, Roberto JorgeHerrera, Maria LidiaPolymorphismMicrostructureThermal BehaviorIsothermal Crystallizationhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The polymorphic phases of two high stearic high oleic (HSHO) sunflower oil stearins obtained by dry and solvent fractionation of the oil with the aim of use them as trans fat replacers or cocoa butter equivalent were studied by performing in situ isothermal crystallization studies following the appearance of polymorphic forms by X-ray using synchrotron radiation. Thermal behavior, equilibrium and actual isothermal solid fat content and morphology of phases were also analyzed. Three polymorphic forms were observed when samples were crystallized at 10 °C/min to different crystallization temperatures (Tc): α, β'2, and β'1. The α form was the first polymorph obtained at all temperatures used and in the opposite way expected, at most crystallization temperatures it did not disappear when β'2 or β'1 forms appeared. β'2 form crystallized below 16 or 23 °C for soft and hard stearins, respectively. Above those temperatures, the obtained polymorph was the β'1 form. The β polymorphs were not obtained during the times selected for isothermal crystallization. However, β2 form appeared at least after 6 h at Tc while after 48 h of storage at 25 °C the β1 polymorph was the main form. The β2 polymorphic form, which is required for chocolate manufacture, has a very short life and was isolated from β1 by applying cooling/reheating cycles. The β1 form was the most frequently observed. Therefore, processing conditions must be carefully controlled to obtain the desired polymorphic form during product manufacturing. This study provides full characterization and quantification of polymorphic phases of HSHO stearins in real time. Results from this study will help optimize processing conditions for the use of HSHO stearins in industrial applications as trans fat replacers and cocoa butter equivalents.Fil: Rincón Cardona, Jaime A.. Universidad Nacional de San Martín. Instituto de Investigación E Ingeniería Ambiental; ArgentinaFil: Martini, Silvana. State University Of Utah; Estados UnidosFil: Candal, Roberto Jorge. Universidad Nacional de San Martín; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía; ArgentinaFil: Herrera, Maria Lidia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; ArgentinaElsevier2013-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/7389Rincón Cardona, Jaime A.; Martini, Silvana; Candal, Roberto Jorge; Herrera, Maria Lidia; Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins; Elsevier; Food Research International; 51; 1; 2-2013; 86-970963-9969enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996912004929info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.11.023info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:27:41Zoai:ri.conicet.gov.ar:11336/7389instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:27:41.315CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins
title Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins
spellingShingle Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins
Rincón Cardona, Jaime A.
Polymorphism
Microstructure
Thermal Behavior
Isothermal Crystallization
title_short Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins
title_full Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins
title_fullStr Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins
title_full_unstemmed Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins
title_sort Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins
dc.creator.none.fl_str_mv Rincón Cardona, Jaime A.
Martini, Silvana
Candal, Roberto Jorge
Herrera, Maria Lidia
author Rincón Cardona, Jaime A.
author_facet Rincón Cardona, Jaime A.
Martini, Silvana
Candal, Roberto Jorge
Herrera, Maria Lidia
author_role author
author2 Martini, Silvana
Candal, Roberto Jorge
Herrera, Maria Lidia
author2_role author
author
author
dc.subject.none.fl_str_mv Polymorphism
Microstructure
Thermal Behavior
Isothermal Crystallization
topic Polymorphism
Microstructure
Thermal Behavior
Isothermal Crystallization
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The polymorphic phases of two high stearic high oleic (HSHO) sunflower oil stearins obtained by dry and solvent fractionation of the oil with the aim of use them as trans fat replacers or cocoa butter equivalent were studied by performing in situ isothermal crystallization studies following the appearance of polymorphic forms by X-ray using synchrotron radiation. Thermal behavior, equilibrium and actual isothermal solid fat content and morphology of phases were also analyzed. Three polymorphic forms were observed when samples were crystallized at 10 °C/min to different crystallization temperatures (Tc): α, β'2, and β'1. The α form was the first polymorph obtained at all temperatures used and in the opposite way expected, at most crystallization temperatures it did not disappear when β'2 or β'1 forms appeared. β'2 form crystallized below 16 or 23 °C for soft and hard stearins, respectively. Above those temperatures, the obtained polymorph was the β'1 form. The β polymorphs were not obtained during the times selected for isothermal crystallization. However, β2 form appeared at least after 6 h at Tc while after 48 h of storage at 25 °C the β1 polymorph was the main form. The β2 polymorphic form, which is required for chocolate manufacture, has a very short life and was isolated from β1 by applying cooling/reheating cycles. The β1 form was the most frequently observed. Therefore, processing conditions must be carefully controlled to obtain the desired polymorphic form during product manufacturing. This study provides full characterization and quantification of polymorphic phases of HSHO stearins in real time. Results from this study will help optimize processing conditions for the use of HSHO stearins in industrial applications as trans fat replacers and cocoa butter equivalents.
Fil: Rincón Cardona, Jaime A.. Universidad Nacional de San Martín. Instituto de Investigación E Ingeniería Ambiental; Argentina
Fil: Martini, Silvana. State University Of Utah; Estados Unidos
Fil: Candal, Roberto Jorge. Universidad Nacional de San Martín; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Herrera, Maria Lidia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
description The polymorphic phases of two high stearic high oleic (HSHO) sunflower oil stearins obtained by dry and solvent fractionation of the oil with the aim of use them as trans fat replacers or cocoa butter equivalent were studied by performing in situ isothermal crystallization studies following the appearance of polymorphic forms by X-ray using synchrotron radiation. Thermal behavior, equilibrium and actual isothermal solid fat content and morphology of phases were also analyzed. Three polymorphic forms were observed when samples were crystallized at 10 °C/min to different crystallization temperatures (Tc): α, β'2, and β'1. The α form was the first polymorph obtained at all temperatures used and in the opposite way expected, at most crystallization temperatures it did not disappear when β'2 or β'1 forms appeared. β'2 form crystallized below 16 or 23 °C for soft and hard stearins, respectively. Above those temperatures, the obtained polymorph was the β'1 form. The β polymorphs were not obtained during the times selected for isothermal crystallization. However, β2 form appeared at least after 6 h at Tc while after 48 h of storage at 25 °C the β1 polymorph was the main form. The β2 polymorphic form, which is required for chocolate manufacture, has a very short life and was isolated from β1 by applying cooling/reheating cycles. The β1 form was the most frequently observed. Therefore, processing conditions must be carefully controlled to obtain the desired polymorphic form during product manufacturing. This study provides full characterization and quantification of polymorphic phases of HSHO stearins in real time. Results from this study will help optimize processing conditions for the use of HSHO stearins in industrial applications as trans fat replacers and cocoa butter equivalents.
publishDate 2013
dc.date.none.fl_str_mv 2013-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/7389
Rincón Cardona, Jaime A.; Martini, Silvana; Candal, Roberto Jorge; Herrera, Maria Lidia; Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins; Elsevier; Food Research International; 51; 1; 2-2013; 86-97
0963-9969
url http://hdl.handle.net/11336/7389
identifier_str_mv Rincón Cardona, Jaime A.; Martini, Silvana; Candal, Roberto Jorge; Herrera, Maria Lidia; Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins; Elsevier; Food Research International; 51; 1; 2-2013; 86-97
0963-9969
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996912004929
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.11.023
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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