Single fractionated palm olein (OL) becomes cloudy when submitted to low temperatures. To overcome this technological issue, the use of appropriate additives delays or prevents its clouding. Limonene is considered a green additive, and studies revealed that it modulates fat crystallization. This study evaluated the influence of adding R-(+)-limonene, in different concentrations (1-10%), into OL, regarding its crystallization behavior. The findings show that addition of limonene reduced solid fat content (SFC), crystallization temperature by differential scanning calorimetry (DSC), and cloud point of OL, and the results were more pronounced at higher concentrations of limonene. The blend OL + 10% limonene presented the best resistance in cold stability. From the obtained results, the blends fitted as intermediate products between an OL and a super palm olein (SOL), with substantial improvement in reducing crystals' formation in OL. Limonene can be considered a green anti-crystallizer with potential application in different areas, such as cosmetics and biodiesel.
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| http://dx.doi.org/10.1016/j.foodres.2021.110387 | DOI Listing |
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