Effect of stabilization and fatty acids chain length on the crystallization behavior of interesterified blends during storage.

In this work, we studied the influence of fatty acid chain length and crystallization temperature on the crystallization behavior during the storage of binary blends modified by chemical interesterification. The blends were produced with soybean oil and fully hydrogenated oils from palm kernel, palm, soybean, microalgae, and crambe, evaluated separately, at a ratio of 50:50 (% w/w). The blends were crystallized by two crystalline stabilization methods.

Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application.

The main objectives of our work were to produce new nanostructured lipid carriers (NLCs) from interesterified and simple lipid phases and to study the influence of lipid composition on the physical characteristics and stability of NLCs. We used conventional oils and fats already used in lipid-based foods, in addition to soy lecithin as a natural emulsifier. The NLCs were formulated using as lipid phase, simple and interesterified blends composed of soybean oil as liquid lipid and fully hydrogenated oils from palm, soybean, microalgae, and crambe as solid lipids.

Milk fat crystal network as a strategy for delivering vegetable oils high in omega-9, -6, and -3 fatty acids.

As an alternative to the strategies currently used to deliver unsaturated fatty acids, especially, the essentials omega-6 and 3- fatty acids, the aim of this work was to investigate the effect of the incorporation of 25 e 50% (w/w) of olive, corn and linseed oil into the crystal structure of anhydrous milk fat (AMF). Fatty acid composition, atherogenicity (AI), and thrombogenicity (TI) index, crystallization kinetics, polymorphism by Rietveld method (RM), microstructure, thermal behavior, solid fat content, and lipid compatibility was evaluated. The addition of vegetable oils reduced the saturated fatty acids, and the AI and TI indices of AMF, and increased the concentration of unsaturated, specifically omega-6 and -3 fatty acids.