Journal
FOOD RESEARCH INTERNATIONAL
Volume 85, Issue -, Pages 104-112Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2016.04.012
Keywords
Free phytosterols; Co-crystallization; Fully hydrogenated soybean oil; Oil loss; Rheological properties
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This research focuses on the analysis of mixtures of free phytosterols (FPSs) with fully hydrogenated soybean oil (FHSO):soybean oil (SO) mixtures as a potential zero-trans substitute for various types of shortenings. Oil binding capacity as well as the thermal, Theological and-structural properties of FHSO:SO blends containing 0, 20 and 25 wt.% beta-sitosterol or stigmasterol were investigated in this study. Differential interference contrast (DIC) microscopy and wide angle X-ray diffraction (WAXRD) revealed that co-crystallization of FPSs with FHSO:SO blends occurred. Polymorphic forms were characterized as a mixture of beta' and beta for all samples. The addition of FPSs decreased oil loss (OL) of FHSO:SO samples. Melting profiles of the prepared FPS-TAG (triacylglycerol) blends were extended to higher temperatures compared to a commercial shortening. Rheological properties were comparable to those of commercial puff pastry shortening suggesting that FPS-TAG blends may be acceptable for bakery applications. FPSs co-crystallized with FHSO and SO may be a suitable trans-fat free substitute for a number of types of shortening, including puff pastry shortening. The manufacturing of co-crystallized /FPS-TAG matrices will possibly bring large economic benefits as their functionalization can potentially be achieved by using existing simple shear processing. (C) 2016 Elsevier Ltd. All rights reserved.
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