Currently, lipid scientists are sea

Currently, lipid scientists are searching for alternatives or solutions to a concern widely discussed by
health organizations around the world, namely, the demand to limit the amount of saturated fat intake by
the population. The present work considers the development of a lipid system with zero trans fat and low
contents of saturated fatty acids (low sat). Palm oil (PO) was used as zero trans fat basis and canola oil
(CO) as a source of low sat lipids. The functional attributes of these mixtures were adjusted by the
incorporation of a structuring agent (sorbitan monostearate—SMS) and a crystallization modifier (fully
hydrogenated canola oil—FHCO). Blends of PO with CO were formulated and the effects of adding 6%
of a mixture of FHCO and SMS (50:50 w/w) to the samples were evaluated measuring the solid fat
content by NMR, the thermal events by DSC and the polymorphism by XRD. Result for the oil blend
(50:50 PO:CO) indicated a reduction of 40.52% in the content of saturated fatty acids compared to the
original sample (100:0 PO:CO). The additives increased the consistency and the thermal resistance of
the samples and proved to be effective in forming a homogeneous structural network, ensuring the
continuity of the liquid oil inside the lipid matrix.

ผลลัพธ์ (อังกฤษ) 2:

Currently, lipid scientists are searching for Alternatives or Solutions to a widely discussed by Concern
Around the World Health organizations, namely, the demand to Limit the amount of saturated FAT intake by
the population. The present Work considers the Development of a System with Zero Trans FAT lipid and low
saturated fatty acids contents of (low SAT). Palm Oil (PO) was used as basis FAT Zero Trans Oil and canola
(CO) as a source of low SAT lipids. The functional attributes of these mixtures were adjusted by the
Incorporation of a structuring Agent (Sorbitan monostearate-SMS) and a Crystallization modifier (fully
hydrogenated canola Oil-FHCO). Blends of PO with CO were formulated and the effects of adding 6%
of a mixture of FHCO and SMS (50:50 W / W) to the samples were evaluated measuring the FAT Solid
content by NMR, the Thermal events by DSC and the polymorphism. by XRD. Result for the Oil Blend
(50:50 PO: CO) indicated a 40.52% Reduction of saturated fatty acids in the content of compared to the
Original sample (100: 0 PO: CO). Increased the additives the consistency and the Thermal resistance of
the samples and proved to be effective in forming a homogeneous structural Network, ensuring the
continuity of the lipid Liquid Oil Inside the Matrix.